Butternut Squash Kale And Farro Salad Recipes
BUTTERNUT SQUASH, FARRO, AND KALE
Super fast and surprisingly good. Add goat cheese if desired.
Provided by msbalboa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
- Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
- Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
- Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
- Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g
BUTTERNUT SQUASH AND FARRO SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
- Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
- Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.
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- Cook the grain of your choice according to the package instructions in boiling, salted water. When done, drain the grains and place in a large bowl.
- Toss the squash and/or sweet potato, onions, and garlic on the lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to evenly coat. Roast for 25 to 30 minutes, until golden brown. (Every oven is different, so take a look at 25 minutes and roast until they are at your preferred level of crispiness!) Remove the pan from the oven and scrape everything on it into the bowl containing the grains. Squeeze the roasted garlic cloves out of their skins and mix them into the salad. Taste and adjust the seasoning as necessary.
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