Ingredients
1-pound acorn or delicata squash, washed, deseeded, cut in 1-inch slices
2 tablespoons extra-virgin olive oil
1 tablespoon honey
½ teaspoon chili powder
7 cups kale, roughly chopped
1 cup cooked farro, barley or wheat grain of your choice
1 small apple, cored and cut into slices
1/3 cup pomegranate arils
¼ cup pumpkin seeds, toasted
¼ cup feta cheese
Salt and pepper to taste
Dressing
½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
¼ cup extra virgin olive oil
¼ cup Dijon mustard
1/3 cup apple cider vinegar
3 tablespoons honey
1 clove garlic, minced
Pinch of salt
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Steps
- Preheat oven to 425 degrees Fahrenheit.
- Place squash slices onto a parchment lined baking sheet. Drizzle with olive oil and honey and season with salt, pepper, and chili powder.
- Bake for 15-20 minutes or until tender. Set aside to cool.
- Add all dressing ingredients to a medium mason jar and shake to combine.
- In a large salad bowl, add kale and pour half of the dressing and massage in the dressing to fully coat the kale.
- Top the kale with squash, farro, apple slices, pomegranate arils, pumpkin seeds, and feta cheese.
- Drizzle desired amount of salad dressing on top and toss before serving.
