Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1.5 cup
Farro
113 g
Kale, chopped
28 g
Parsley
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Shallot
2 unit(s)
Orange
1 unit(s)
Lemon
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)
340 g
Butternut Squash, cubes
1 unit(s)
Vegetable Broth Concentrate
Add kale to a large bowl. Drizzle 1/2 tbsp oil over top, then season with salt and pepper. Using hands, massage kale. Add farro, butternut, pomegranate, half the almonds, half the parsley to the bowl. Drizzle half the vinaigrette over top then toss to combine. When ready to serve, arrange orange rounds along the edges of a platter or large plate. Spoon some vinaigrette over oranges. Spoon salad in the center. Drizzle remaining vinaigrette over top. Sprinkle with remaining parsley, feta and almonds.