FARRO WITH BUTTERNUT SQUASH AND KALE
IngredientsServes 6 to 8
4 tbsp (60 ml) olive oil, divided
2 garlic cloves, minced
3 cups (750 ml) kale, de-stemmed, chopped
2 cups (500 ml) farro, cooked in vegetable stock
2 cups (500 ml) butternut squash, cubed and roasted
½ cup (125 ml) dried cranberries
½ lemon, juice only
¼ cup (60 ml) pumpkin seeds, toasted
salt and pepper, to taste
- In a large skillet over medium heat, heat 1 tbsp (15 ml) oil. Add garlic and kale and sauté until soft. Remove from heat and allow to cool slightly.
- In a large salad bowl, add sautéd kale, farro, butternut squash and cranberries. Dress with remaining oil and lemon juice. Garnish with pumpkin seeds and season to taste.