Just like my last post, you can substitute sweet potatoes like I did in this photo and it tastes amazing. I tend to like sweet potatoes more as they stay firmer.
INGREDIENTS
6 cups kale
3 cups butternut squash or sweet potato
1 red onion
1 tbsp olive oil
pinch of salt and pepper
1 cup farro
1/4 cup pecans
1/4 cup craisins
1/4 cup parmesan cheese optional
MAPLE BALSAMIC DRESSING
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon mustard
1/4 tsp garlic salt
Preheat the oven to 425.
Peel and chop butternut squash (or sweet potato) into bite sized pieces.
Cut red onion into bite sized pieces as well. Transfer the squash and onion to a baking sheet and toss with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes, until softened and starting to brown.
Cook the farro according to package instructions.
To make the dressing, add all the ingredients to a jar or bowl. Whisk or shake until everything is well combined.
Place the kale in a large bowl. Pour the dressing on the kale and mix until it's well combined. Actually, massaging the kale with your hands with the dressing will help the kale be less bitter. Add the butternut squash, red onion, and farro (while its still warm) and toss to combine. The kale will warm and soften slightly.
Add pecans and craisins and toss again. Serve and top with parmesan (optional) and enjoy!
Recipe Borrowed From: thepalatablelife.com
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