- 3 tbsp extra virgin olive oil (divided)
- 3 whole garlic cloves
- 3 baby bell peppers (halved)
- 2 cups cauliflower florets
- 8 oz farro (cooked and cooled)
- 1 bunch kale (washed, stemmed, and chopped)
- Juice of 1 large lemon
- 1 tbsp sesame tahini
- 1/2 cup pomegranate arils
- 1/2 tsp salt
- Black pepper (to taste)
- 1 sprig rosemary (torn)
- 1/2 tsp garlic powder
- 1 cup kabocha squash (cubed)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. On a sheet pan, spread out the cauliflower florets, garlic cloves, bell peppers, and kabocha squash in a single layer.
3. Drizzle with 1 tbsp olive oil and sprinkle with a pinch of salt, garlic powder, and torn rosemary.
4. Toss the vegetables with your hands to coat evenly in oil and seasoning, then bake for 20 minutes. Allow them to cool afterward.
5. In a large mixing bowl, combine the kale, remaining olive oil, lemon juice, tahini, salt, pepper, and roasted garlic.
6. Massage the kale gently for about 5 minutes to incorporate all the flavors and soften the leaves. This step dresses the salad and enhances the flavor.
7. Add the cooked farro to the bowl and mix well.
8. Incorporate the roasted and cooled vegetables along with the pomegranate arils. (You may chop the bell peppers into smaller bite-sized pieces before adding.)
9. Taste the salad for seasoning and adjust as needed, adding more salt or lemon juice if desired. Be cautious not to oversalt, as the flavors will intensify as the salad sits.
Enjoy this nutritious and flavorful winter kale and farro salad as a wholesome meal or a hearty side dish during the colder months!
