- 1 package chopped, pre rinsed Kale
- 1 package butternut squash (4 cups) I buy already cubed
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 15 oz can garbanzo beans, strained and rinsed
- I cup farro, rinsed
- 2 cups broth (I use vegetable broth) or water
- 1/2 cup dried cherries or cranberries
- 1/2 cup goat cheese crumbles
- 1/4 cup pepitas (pumkin seeds)
Preheat oven to 375 degrees. Line baking pan with aluminum foil and place butternut squash on foil and drizzle with olive oil and salt and pepper. Set timer for 20 minutes.
Remove from oven and add garbanzo beans (that has been rinsed) to oven pan and toss to make sure covered with oil and spices. Put back in the oven for an additional 20 minutes. Once cooked , remove from oven and set aside.
While squash and beans are baking, bring broth to a boil over high heat and then add farro (that has been rinsed) to the broth. Bring to another boil for 10 minutes, then simmer for 20-30 minutes or until farro has expanded and becomes al dente. Remove from heat, fluff with a fork and set aside.
Before you put your Kale in a bowl, make sure and massage the kale for 2-3 minutes (using your hands) with olive oil and salt. This softens the kale and brings out the rich flavors and nutrients.
Now add the rest of your ingredients, squash, garbanzo beans, farro, dried cherries, goat cheese and pumpkin seeds and toss, for a beautiful salad that will exceed all expectations.
I make my own salad dressing which consists of olive oil, white balsamic oil, low sodium soy sauce a fresh clove, pressed and brown or Dijon mustard. I have no measurements, do it all to taste.