Ingredients :
- For the vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespooon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- For the butternut squash:
- 1 pound butternut squash peeled, seeded, and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary
- Salt and freshly ground black pepper
- To make the farro:
- 1 1/2 teaspoons olive oil
- 1 cup farro pearled or semi-pearled
- 2 cups water
- 1/2 teaspoon salt
- For the salad:
- 1 bunch kale stemmed and torn
- 1 apple cored and thinly sliced
- 1/2 cup toasted pecans
- 1/2 cup pomegranate seeds
- 1/2 cup feta cheese or goat cheese
Directions :
- To make the vinaigrette:
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, and salt and pepper to taste (I like ½ salt and ¼ teaspoon pepper).
- To make the butternut squash:
- To make the butternut squash, preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, add diced squash. Drizzle with olive oil, sprinkle with rosemary, and season with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Toss until evenly coated.
- Spread in an even layer on prepared baking sheet. Roast until squash is tender and browning in spot, stirring occasionally, about 20 to 25 minutes. Cool to room temperature. You will have about 2 cups roasted squash.
- To make the farro:
- In a small saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about 2-3 minutes.
- Add water and ½ teaspoon salt and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15-18 minutes. Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature. You will have about 2 cups cooked farro.
- To make the bowls:
- In a large bowl, add kale, 1 tablespoon maple vinaigrette, and ¼ teaspoon salt. Massage kale vigorously until dark and wilted, about 2 to 3 minutes. You will have about 4 cups tightly packed massaged kale.
- To assemble, divide the ingredients among 4 bowls. Build each bowl with 1 cup massaged kale, ½ cup farro, ½ cup butternut squash, ¼ of the apple slices, 2 tablespoons pecans, 2 tablespoons pomegranate seeds, and 2 tablespoons feta cheese. Drizzle each bowl with 2 tablespoons maple vinaigrette.
