📋 Recipe
Kale & Butternut Squash Salad with Pomegranate Vinaigrette
We're finishing up Squash Week with butternut squash for our lunch recipe! This salad is FULL of yummy ingredients! There's maple roasted butternut squash, roasted Brussels sprouts, roasted cauliflower, candied pecans, farro, quinoa, pistachios, and golden raisins. As if that wasn't enough deliciousness, I also added pomegranate arils and a tangy pomegranate vinaigrette. This is by far my favorite recipe of the week and the perfect way to end squash week!
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Ingredients
- 1 Butternut Squash skin removed, guts and seeds removed, cubed
- 3 tablespoon Butter melted
- 1 teaspoon Maple Syrup
- 1 Cup Brussels Spouts cut in half
- 1 Cup Cauliflower cut into medium sized pieces
- 3 tablespoon Olive Oil divided
- Kosher Salt
- 1 Cup Farro
- 1 Cup Quinoa
- 1 ¾ Cup Vegetable Broth
- 1 tablespoon Water
- ¼ Cup Brown Sugar
- 1 Cup Pecans roughly chopped
- ¼ Cup Pistachios shelled
- ¼ Cup Golden Raisins
- ¼ Cup Pomegranate Arils
- 3 Cups Kale removed from stalks and torn into bite size pieces
- Dressing
- 6 tablespoon Olive Oil
- 2 tablespoon Balsamic Vinegar
- 1 tablespoon Pom Juice
- 1 Clove Garlic minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Parsley
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Pepper
Instructions
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper. In a medium bowl, mix together Maple Syrup and Butter. Add in Butternut Squash cubes, and toss until coated. Place on baking sheet. Add Brussel Sprouts and Cauliflower to baking sheet and toss with 1 tablespoon Olive Oil and Salt. Bake for 40 minutes. Remove and let cool 10 minutes.
- Rinse Farro. In a medium pot, heat 2 quarts water over medium-high heat. Once boiling, add a pinch of salt and Farro. Boil and cook for 30 minutes. Drain water from Farro and set to side.
- Rinse Quinoa. In a medium saucepan, heat 1 tablespoon Olive Oil over medium-heat. Once the pan is hot, add Quinoa and toast for 2 minutes. Add Broth and let come to a simmer. Reduce heat to low, place lid on pan and let cook for 15 minutes. Remove from heat and let sit for 5 minutes. Remove lid, fluff Quinoa and add to Farro. Mix together and set aside.
- In a small sauce pan, add Brown Sugar and Water and heat over low. Once bubbly, remove from heat and mix in Pecans. Spread out Pecans into a single layer on parchment paper and let cool and harden for 15 minutes.
- In a large bowl, add remaining Olive Oil to Kale and massage until Kale is tender.
- To assemble salad, add Roasted Butternut Squash, Brussel Sprouts, Cauliflower, Farro, Quinoa, Golden Raisins, Pistachios, Pecans, and Pomegranate Arils to Kale and toss well.
- Vinaigrette
- In a bowl, mix all ingredients together and pour desired amount on salad. Enjoy!
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