Updated: Jan 1, 2021
1- 2 bunches kale center ribs removed and torn into small pieces (6-8 cups)
1 squash de-seeded and cubed
1 cup cooked farro or quinoa
arils from one pomegranate about 1 cup
2 tablespoons olive oil
1/2 teaspoon chili powder
1 tablespoon olive oil (optional)
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 garlic clove pressed or finely minced
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
pinch of salt and pepper
Preheat oven to 400°F
Toss the cubed squash in 1 tablespoon of olive oil, salt, pepper, and chili powder, then arrange in a single layer on a lined baking sheet.
Roast for about 15 minutes, or until golden and tender. Set aside.
Whisk together all ingredients for dressing.
In a large bowl, combine kale, squash, farro (or quinoa) and pomegranate arils.
Pour dressing over and toss to coat evenly.
Recipe adapted from foxandbriar.com