Roasted Delicata Squash and Farro Salad Recipe by Tasty

tasty.co

Christen

subheading: FARRO SALAD:

1 medium delicata squash, cleaned

3 tablespoons olive oil, divided

1 ½ teaspoons salt, plus a pinch, divided

1 large fennel bulb

½ teaspoon smoked paprika

1 bunch lacinato kale, woody stems removed, roughly chopped

4 ½ cups farro (750 g), cooked

1 cup canned chickpea (200 g), drained and rinsed

⅓ cup creamy goat cheese (75 g), crumbled

subheading: APPLE CIDER VINAIGRETTE:

½ cup apple cider vinegar (120 mL)

¼ cup fresh lemon juice (60 mL)

3 tablespoons honey

1 tablespoon dijon mustard

4 cloves garlic, minced

salt, to taste

pepper, to taste

½ cup extra virgin olive oil (120 mL)

Directions at tasty.co

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