This recipe packs so much nutrition with leafy greens, root vegetables, whole grains, and homemade dressing. Farro is a whole grain that is quick cooking, full of dietary fiber, and has 6g protein per half cup serving. With all these superfoods together, this salad is very high in fiber, loaded with potassium, includes healthy fats, protein, and is also a great source of calcium! We know that leafy greens are some of the most nutrient dense foods around, and by gently massaging this salad, it breaks down the texture, so your greens are more tender and enjoyable.
- 6 cups fresh kale rinsed and roughly chopped
- 2 cups fresh rainbow chard rinsed and roughly chopped
- 1 cup farro cooked
- 1 butternut squash rinsed
- 1 bunch beets rinsed
- 2 Tbsp olive oil
- 1/4 cup Balsamic Vinegar
- 1/3 cup extra-virgin olive oil
- 1 tsp garlic
- 1 Tbsp Dijon mustard
- Sprinkle of salt and pepper
- Preheat oven to 375 degrees.
- Roughly chop butternut squash and beets into bite sized pieces and put on baking sheet.
- Drizzle veggies with olive oil, and roast for about 40 minutes at 375 degrees.
- While veggies are cooking, make farro according to package directions.
- Make basic balsamic by adding all ingredients in a small mason jar and shake to combine.
- In a colander, rinse and drain kale and chard. Roughly chop into bite sized pieces.
- In a large bowl, drizzle half the dressing over kale and chard. With clean hands, gently massage dressing into the greens until combined. Keep half the dressing in the fridge for another use.
- Once farro and veggies are cooked, let cool, add to greens, mix and enjoy!
Servings: Makes 4 large dinner servings of salad
Time: 55 minutes
Level of Difficulty: Medium
- To use all week, separate ingredients, then add dressing and combine right before enjoying. Salad with dressing keeps for 2 days.
- Leftover salad dressing can keep for up to a week in the refrigerator.
- No chard? Just use all kale, or any leafy green that you enjoy.
- Quick cooking farro can be found at most grocery stores, and packs 6g dietary fiber per serving.
- To save time, use this recipe when you have leftover roasted veggies or grains, and to make it a complete meal, top with 4-6 oz lean protein.
- Great with quinoa, wild rice, or just add some extra butternut squash instead of farro.,
Nutrition Facts: Makes 4 servings including dressing. Calories 330, Total Fat 15g, Saturated Fat 2g, Sodium 253mg, Total Carbohydrate 45g, Dietary Fiber 11g, Sugar 13g, Protein 8g.