Winter Kale and Farro Salad
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 3 whole garlic cloves
- 3 baby bell peppers, halved
- 2 cups cauliflower florets
- 8 ounces cooked farro
- 1 bunch kale, chopped
- Juice of 1 large lemon
- 1 tablespoon sesame tahini
- 1/2 cup pomegranate arils
- 1/2 teaspoon salt
- Black pepper to taste
- 1 sprig rosemary, torn
- 1/2 teaspoon garlic powder
- 1 cup kabocha squash, cubed
Preparation
Preheat oven to 400 degrees.
Spread cauliflower florets, garlic cloves, bell peppers, and kabocha squash in a single layer on a sheet pan.
Drizzle with 1 tablespoon olive oil, a pinch of salt, garlic powder, and rosemary.
Toss with hands to distribute oil and seasoning well, then bake for 20 minutes and let cool.
In a large mixing bowl, add the kale, remaining olive oil, lemon juice, tahini, salt, pepper, and roasted garlic.
Massage the kale gently for 5 minutes to mix all the flavors.
Add the cooked farro and mix.
Chop the peppers into smaller bite-sized pieces, then add the roasted and cooled vegetables and pomegranate arils.
Taste for seasoning and adjust if necessary.
Tips
This salad will get more flavorful as it sits, so be careful not to over salt.
