Harvest Grain Salad

Method

1. 01
   Step 1Cook the farro

   Cook farro according to package directions.

   Farro
2. 02
   Step 2Roast squash and onion27m 30s

   Cut butternut squash and red onion into small pieces and place on a large sheet pan. Toss with olive oil, salt, and pepper and roast for about 25-30 minutes at 400°F.

   Butternut squashRed onionOlive oilKosher saltBlack pepper
3. 03
   Step 3Roast the chickpeas15 min

   After 15 minutes, add the garbanzo beans to the same sheet pan or a separate pan if needed. Toss with olive oil, salt, pepper, garlic powder, and turmeric (if using). Bake for 15 more minutes.

   ChickpeasOlive oilKosher saltBlack pepperGarlic powderTurmeric
4. 04
   Step 4Sauté the kale

   Chop kale and sauté in a large skillet with olive oil, salt, pepper, and garlic powder until cooked.

   KaleOlive oilKosher saltBlack pepperGarlic powder
5. 05
   Step 5Make the dressing

   Combine extra virgin olive oil, Dijon mustard, apple cider vinegar, maple syrup, a pinch of kosher salt, and freshly cracked black pepper. Whisk until combined and set aside.

   Extra virgin olive oilDijon mustardApple cider vinegarMaple syrupKosher saltBlack pepper
6. 06
   Step 6Chop the apple

   Chop the Honeycrisp apple into small pieces.

   Apple
7. 07
   Step 7Combine and toss

   Combine farro, garbanzo beans, butternut squash, kale, red onions, apple, and craisins in a large bowl. Add dressing and stir to combine.

   Note

   This is delicious warm or cold, and can be served immediately or kept in meal-prep containers for 4-6 days in the fridge.

   FarroChickpeasButternut squashKaleRed onionAppleDried cranberry