Pomegranate, Farro, Kale, Squash, & Goat Cheese Salad Recipe
- 1 large butternut squash
- 2tablespoons olive oil
- 1tablespoon dried oregano
- 1tablespoon smoked paprika
- 1litre vegetable stock
- 250g farro
- 300g kale, chopped
- 100g pomegranate seeds
- 150 semi-soft goat's cheese (Chavroux La Buche)
- 3tablespoons extra virgin olive oil
- 1 Juice of large lemon
- 1tablespoon Dijon mustard
- 1tablespoon honey
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 112 | |
| Fat (g) | 4.5 | |
| Saturated Fat (g) | 1.25 | |
| Fibre (g) | 2.5 | |
| Protein (g) | 3.75 |
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This hearty and flavourful Pomegranate, Farro, Kale, Squash, and Goat Cheese Salad is a perfect autumn dish. The combination of nutty farro, roasted butternut squash, vibrant kale, tangy pomegranate seeds, and creamy goat cheese creates a delicious and satisfying salad. Drizzle it with the zesty lemon-mustard dressing for an extra burst of flavour. Enjoy this simple and beautiful salad as a nourishing meal on its own or as a side dish to complement your autumn feasts.
Method
Roast the butternut squash: Preheat the oven to 200°C/fan 180°C/gas 6. Peel the butternut squash, remove the seeds, and cut it into large wedges. Place the squash wedges in a single layer on a large baking tray. Drizzle olive oil over the squash and toss with dried oregano and smoked paprika. Season with salt and black pepper. Roast for 30-35 minutes, turning halfway through, until the squash is golden, sticky, and cooked through.
Cook the farro: While the squash is cooking, bring the vegetable stock to a boil in a medium saucepan. Add the farro and simmer for 20-25 minutes until tender but still with a bite. Drain well and place the cooked farro in a large serving bowl.
Add kale and roast together: Add the chopped kale to the roasting tray with the squash. Toss everything together, coating the kale in the roasting juices. Return the tray to the oven for an additional 5 minutes.
Assemble the salad: Add the roasted butternut squash and kale to the bowl of farro. Gently toss everything together. Sprinkle the pomegranate seeds over the salad. Slice the goat's cheese and dot it over the top of the salad.
Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
Dress the salad: Pour the dressing over the salad. Gently toss everything together to coat the ingredients evenly. Serve the salad at room temperature.