This salad has everything you could ever want (out of a salad). There are lemony things, crunchy things, soft things and of course squash things!
Squash Salad
2-4
servings35
minutesIngredients
225g farro
1 bunch Tuscan kale
3 tbs olive oil, divided (1tbs + 2tbsp)
1 lemon, cut in half
2 tsp salt, divided (1tsp + 1tsp)
1 delicata or butternut squash
⅓ cup goat cheese, roughly packed
¾ tbs honey
1 tbs white wine vinegar
1 tsp dijon
⅓ cup pomegranate seeds
⅓ cup pumpkin seeds
Balsamic glaze for drizzling (optional)
- Tahini Dressing
4 tbs tahini
Juice of talk a lemon
2-4 tbs of cold water
½ tsp salt
20 cracks black pepper
Directions
Start making farro by following package instructions.
While that cooks, separate the kale leaves from the stems and rip them into bite-sized pieces. Massage with 1 tbs olive oil, the juice of half a lemon and 1 tsp salt. Set aside.
In a medium skillet heat the remaining 2 tbs olive oil on high heat. Add squash, season with 1 tsp salt and let cook on high for 5 minutes. Toss and let cook for 5 more minutes.
Combine honey, white wine vinegar and dijon in a small bowl. Whisk to combine.
By now, the squash should be browning in spots and fork tender. Cover in honey mixture and toss to coat. Let cook for another 5 minutes or until soft. Set aside.
Strain farro and set aside.
Make the dressing by whisking tahini, juice of half a lemon and black pepper until thick. Add water and whisk until smooth. Taste and season with salt. Continue whisking and adding water until you’ve reached your desired consistency.
Add farro, massaged kale and cooked squash to a large bowl. Top with pomegranate seeds, pumpkin seeds and goat cheese. Cover in dressing and drizzle with balsamic glaze.
Toss and enjoy!