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Roasted Butternut Squash, Farro and Kale Salad
SUMMER TOMATO14Ingredients
65Minutes
480Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup farro (whole-grain, *, rinsed and drained)
- 1 butternut squash (small, about 2 pounds, peeled, cut into 1/2-inch cubes)
- 1 Tbsp. virgin olive oil (extra-)
- 1/2 tsp. fine sea salt
- 1/4 tsp. ground black pepper
- 1 bunch kale (stems removed, dried well, finely chopped)
- 1/2 cup Parmesan (shavings, a vegetable peeler works well)
- 1/2 cup chopped walnuts (toasted)
- 1/2 cup virgin olive oil (extra-)
- 1/3 cup apple cider vinegar
- 1 shallot (small, minced, about 2 tablespoons)
- 2 tsp. miso paste (white preferred)
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly ground pepper
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium640mg27% |
| Potassium870mg25% |
| Protein12g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber8g32% |
| Sugars2g |
| Vitamin A400% |
| Vitamin C180% |
| Calcium25% |
| Iron25% |
* 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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