True Life Nutritional Health Coaching
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Autumn Harvest Salad
Prep Time
30 Min
Prep Notes
1. Clean, Peel, De-seed Butternut Squash then Cube
2. Pre-heat oven to 450
2. Rinse Farro, Bring Water to a Boil 1 Tsp Olive Oil & Pinch of Salt & Steam
Cooking Time
20 Min
Yields
3 Servings
Ingredients
For Salad:
1- 2 bunches kale center ribs removed and torn into small pieces (6-8 cups)
1 squash de-seeded and cubed
1 cup cooked farro
1 cup of cranberries
2 tablespoons olive oil
1/2 teaspoon chili powder
salt
pepper
For Dressing:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 garlic clove pressed or finely minced
1/4 teaspoon chili powder
1/4 teaspoon turmeric
pinch of salt and pepper
Directions
1. Mix Cubed Squash with Dressing, Bake at 450 for 20 min
2. Place Steamed Farro around Squash
3. Place Kale around Farro, drizzle excess Dressing on Kale to Soften
4. Place Cranberries on top of Squash
Notes
Credit for this Delicious Recipe Belongs to Fox and Brian Autumn Harvest Salad with Pomegranate
I made adjustments by:
1. Replacing Pomegranate with Cranberries
2. Using Turmeric instead of Paprika
3. Remove Goat Cheese
Credit
Fox and Briar Autumn Harvest Salad with Pomegranate