Winter Kale and Farro Salad

🧂 Ingredients

• 3 tbsp olive oil

  extra virgin, divided
• 3 garlic

  cloves whole
• 3 baby bell peppers

  halved
• 2 cups cauliflower

  florets
• 8 oz farro

  cooked according to package and cooled
• 1 bunch kale

  washed, stemmed and chopped in bite sized peices
• 1 lemon

  large, juiced
• 1 tbsp sesame tahini
• ½ cup pomegranate arils
• ½ tsp salt
• 1 black pepper

  to taste
• 1 sprig rosemary

  torn
• ½ tsp garlic powder
• 1 cup kabocha squash

  cubed

Instructions

• 1 Preheat oven to 400 degrees
• 2 Spread cauliflower florets, garlic cloves bell peppers and kabocha squash in a
  single layer on a sheet pan. Drizzle with 1 tbsp olive oil, a pinch of salt,
  garlic powder and rosemary. Toss with hands to distribute oil and seasoning well
  and bake for 20 minutes. Then let cool.
• 3 In a large mixing bowl add the kale, remaining olive oil, lemon, tahini, salt,
  pepper and roasted garlic. Massage the kale gently for 5 minutes mixing all of
  the flavors into the kale. This is dressing the salad. Melding the ingredients
  together with your hands will relax the kale and produce maximum flavor.
• 4 Add the cooked farro and mix. Then add in the roasted and cooled veggies and the
  pomegranite arils. (Chop the peppers first in smaller bite sized pieces)Taste
  for seasoning. Adjust if you like to add more salt or lemon. This salad will get
  more flavorful as it sits so be careful not to over salt.

Nutrition Info