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Fall Farro Salad with Butternut Squash
COOK NOURISH BLISS15Ingredients
55Minutes
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup farro (rinsed)
- 3 cups low sodium vegetable broth
- 1 red onion (medium, sliced)
- 4 cups butternut squash (cubed, about ¾ inch chunks)
- 2 Tbsp. olive oil
- 1/2 tsp. fine sea salt
- 1/4 tsp. pepper
- 2 cups kale (chopped, remove the stems first!)
- 1/2 cup walnuts (chopped raw)
- 1/4 cup olive oil
- 1 Tbsp. pure maple syrup
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1/4 tsp. fine sea salt
- 1 pinch pepper
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium560mg23% |
| Potassium1000mg29% |
| Protein10g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber12g48% |
| Sugars9g |
| Vitamin A350% |
| Vitamin C90% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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