Winter Farro & Kale Salad

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 40 minutes

材料

1 cup dry farro

1 head of broccoli, cut into 1 inch florets

1 small red onion, roughly chopped

1/2 tbsp avocado oil (or any neutral high heat oil)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp smoked paprika

1/2 tsp dry basil

1/2 tsp dry thyme

2-3 cups kale, destemmed and roughly chopped

1/4 cup pomegranate seeds

1/4 cup pepitas

1, 15 oz can of chickpeas, rinsed and drained

Salt and pepper to taste

1 large clove garlic, crushed

2 tbsp extra virgin olive oil

1 tsp Dijon mustard

Juice and zest of 1 lemon

2 tsp maple syrup

1/4 tsp red pepper flakes, optional

1 tsp dry oregano

手順

Bring a large sauce pan of salted water to a rapid boil. Add in your farro and allow to cook for 15-17 minutes (taste a grain and see if you want to cook it longer, this is just my preferred chewiness). Once cooked al dente, drain your farro through a sieve and then spread the farro out on a parchment lined baking tray to cool and dry.

Set oven to 400F. Place broccoli and onion on a lined baking tray with the listed spices and herbs, avocado oil and a pinch of salt. Give a good toss to coat and place in the oven for about 15 minutes.

While the vegetables bake, make your dressing. Combine all the dressing ingredients in a small bowl or jar and mix well.

Now, prep your salad. Start by adding your kale to a large mixing bowl with 1-2 teaspoons of the dressing. With your hands, massage or rub the kale until the kale softens and turns a bright green. Top with the roasted vegetables, pomegranate, pepitas, chickpeas and dressing along with a pinch of salt and pepper. Give everything a good toss to coat and serve.