Inspired by a recipe in Southern Living Magazine, but with my own favorite spin. —shecht
butternut squash cut in 1/2 inch cubes
2 1/2 cups
Organic Kale chopped
chopped fresh organic parsley
each of cinnamon and cumin
chopped toasted hazelnuts
salt and pepper to taste
olive oil divided
balsamic vinegar (I use fig, yum!)
1 1/2 tablespoons
crumbled goat cheese (or feta)
red pepper flakes
In This Recipe
Cook Farro in 1/2 cup of water and 1/2 cup of coconut milk. Stir occasionally for 25 minutes. Drain and cool.
Preheat oven to 450. Toss Butternut and shallots (then separate) with 2 tablespoons of olive oil, cumin, cinnamon, nutmeg, salt and pepper. Roast butternut squash for 20 minutes and add the shallots after 10 minutes of cooking. Let cool.
Stir Balsamic, remaining olive oil, honey, red pepper flakes and salt and pepper to taste.
Toss a few tablespoons of dressing with parsley and Kale. Let sit for 5-10 minutes. Add Hazelnuts, Farro, Butternut & Shallots. Add more dressing if desired. Sprinkle with Goat Cheese and serve.