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Warm Farro & Kale with Maple Roasted Acorn Squash, Cheese & Walnuts
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- 2 cups of farro
- 1 bunch of mustard greens
- 1 acorn squash
- feta cheese
- maple syrup
- 1 lemon
- bay leaf
- sea salt and pepper
- vegetable oil
- olive oil
- Feel free to soak farro hours before cooking. It will speed up the cooking process. Drain farro from the water it was soaking in and place into a saucepan. Cover in water to the top, add a sprinkle of salt and a bay leaf. Bring to a boil and cover, turn down heat to medium and simmer. Cook until tender about 45 minutes, check on it through out the process, add more water if needed.
- Meanwhile preheat oven to 375 degrees. Slice acorn squash in half, remove any seeds and guts. Slice into quarter of an inch slices and place on a sheet pan. Add 2 tablespoons of maple syrup and a drizzle of vegetable oil. Toss well and season with salt and pepper. Place in the oven and bake until tender and lightly browned about 30-45 minutes. Wash a bunch of Kale or greens and tear into bite size pieces. Place into a large bowl. When farro is done, drain and allow to cool slightly. Not completely because you want to put the warm farro in with the kale/greens to wilt them.
- For the dressing take the juice of lemon and whisk in olive oil. I do a half acid, half oil ratio with this. Only because you want the citrus to have a chance in competing with the richness of the farro and the greens. Season the dressing with salt and pepper. Add dressing to farro and kael/greens, toss well. Taste and adjust to preference. Serve farro salad with the roasted acorn squash, cheese (crumbly cheese work best but any will do!) and toasted walnuts on top.
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