Author Notes
Inspired by a recipe in Southern Living Magazine, but with my own favorite spin. —shecht
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Ingredients
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1-2 pounds
butternut squash cut in 1/2 inch cubes
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2 1/2 cups
Organic Kale chopped
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3/4 cup
chopped fresh organic parsley
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2 pieces
shallots sliced
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1/4 teaspoon
each of cinnamon and cumin
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1/8 teaspoon
nutmeg
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1/4 cup
chopped toasted hazelnuts
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1 dash
salt and pepper to taste
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1/2 cup
coconut milk
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1/2 cup
uncooked farro
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6 tablespoons
olive oil divided
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3 tablespoons
balsamic vinegar (I use fig, yum!)
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1 1/2 tablespoons
Organic honey
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3 ounces
crumbled goat cheese (or feta)
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1/8 teaspoon
red pepper flakes
Directions
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Cook Farro in 1/2 cup of water and 1/2 cup of coconut milk. Stir occasionally for 25 minutes. Drain and cool.
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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.
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Stir Balsamic, remaining olive oil, honey, red pepper flakes and salt and pepper to taste.
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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.
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Enjoy!
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