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Roasted Butternut Squash Kale Salad with Farro and Goat Cheese

Lee Hersh
  • 50 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash, large

1/2 cup

Cherries, dried

1 15 ounce can

Garbanzo beans

3

Garlic cloves

4 cups

Kale

1/2 cup

Red onion

3 tbsp

Balsamic vinegar

1 tsp

Dijon mustard

1 tbsp

Lemon juice, fresh

1 tsp

Maple syrup

1 cup

Farro

1/8 tsp

Pepper

3/8 tsp

Salt

5 2/3 tbsp

Olive oil

1/4 cup

Pepitas

1/2 cup

Goat cheese crumbles

2 cups

Broth or water