Farro, kale & squash salad
Delight in the delicious harmony of nutty farro, robust kale, and roasted squash in this vibrant and nourishing salad. Perfect for a wholesome and flavorful meal.
Ingredients:
- ¼ cup pepitas
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- 1 ½ teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt, divided
- ¼ cup whole-milk plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon water
- 1 ½ teaspoons cider vinegar
- 1 teaspoon lemon juice
- 10 cups torn stemmed kale leaves (from 2 bunches)
- 1 ripe pear, thinly sliced
- ¼ medium red onion, thinly sliced
- 1 cup fresh mint, divided
- ½ cup crumbled feta cheese
Instructions:
- Preheat the oven to 160 °C.
- Place pepitas, sesame seeds, and sunflower seeds on a baking sheet with edges. Bake them, stirring occasionally, until they are lightly toasted, which usually takes about 10 minutes. Quickly transfer the seeds to a medium-sized bowl and mix them with oil and a pinch of salt. Allow them to cool down to room temperature, approximately 10 to 15 minutes.
- While waiting, whisk together yogurt, tahini, water, vinegar, lemon juice, and the remaining pinch of salt in a large bowl. Add kale and gently massage it with the dressing to make the leaves more tender. Include pear, onion, and 1/2 cup of mint, then mix everything together.
- Present the salad with crumbled feta cheese on top, sprinkle the remaining 1/2 cup of mint and the seeds over it.
Summary:
- Calories: 441 kcal
- Fat: 3 g
- Protein: 19 g
- Carbs: 92 g
- Potassium: 506 mg
- Magnesium: 181 mg