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THE LEAFLET
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Serves:
2
Prep Time:
40 minutes
Cook Time:
5 minutes
What You Need
- 1 bag WP Rawl Farms® Tuscan Kale
- 1 cup cooked farro*
- 1 cub butternut squash, cooked
- 1/2 cup blackberries
- 1/4 cup pomegranate arils
- 1/4 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- 2 tablespoons walnut pieces (optional)
- 1 tablespoon + 2 teaspoons olive oil
- Salt and Pepper to taste
Ingredients for maple tahini dressing
- 1/4 cup tahini
- 1 1/2 tablespoon maple syrup
- 1 1/2 tablespoon lemon juice
- 2-3 tablespoons water to thin it out
What You Do
-
Preheat oven to 400 degrees F. Peel, and cut the butternut squash into 2-inch cubes. Toss with 1 tbsp and roast on a baking sheet for 35 minutes until crispy.
-
Meanwhile, cook the farro according to the package directions.
-
In a medium bowl add kale and olive oil. Use your hands to gently massage the 2 tsp. oil
into the kale so that it feels smooth in your hands.
-
Make the dressing by combining the tahini, maple syrup, lemon juice and water in a ball
jar. Cover and shake it up. Use a fork to stir it up if it still needs to be combined.
-
Add kale to a serving bowl and top with farro, cooked butternut squash, blackberries,
pumpkin seeds, pomegranate arils, feta cheese, and walnut pieces if desired.
-
Using a fork, drizzle maple tahini generously over the salad and enjoy!
*Can substitute farro for a gluten-free option
Recipe courtesy of Once Upon A Pumpkin, Maggie Michalczyk, RDN. Read the full blog post here.
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