This nutritious grain salad recipe is the perfect vegetarian dinner or side salad! Featuring farro, butternut squash, pomegranates, and goat cheese.
Toss butternut squash cubes with olive oil and seasonings and roast for about 30 minutes.
In a pot, cook the farro on the stovetop with a pinch of salt. Drain off excess water.
Wash and dry the kale, then chop it into very small pieces.
Add apple cider vinegar, olive oil, and honey mustard to a small jar. Cover and shake it up.
To a large bowl, add kale, farro, butternut squash, pomegranate, pepitas, and goat cheese.
Pour the dressing over the salad and use salad spoons to mix it all up. Serve and enjoy!