Festive Farro Kale Salad
with Pomegranate, Feta and Almonds
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1.5 tasse(s)
Farro
113 g
Chou frisé, haché
28 g
Persil
½ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Échalote
2 pièce(s)
Orange
1 pièce(s)
Citron
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
56 g
Amandes, tranchées
(Contient Amandes)
340 g
Courge musquée, en dés
1 pièce(s)
Concentré de bouillon de légumes
Informations nutritionnelles
Ustensiles
Instructions
- Add farro, 1/4 tsp salt, broth concentrate, and 6 cups water (dbl both for 8 ppl) to a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min.
- Drain farro.
- Add 2 tbsp butter. Stir until butter is melted and farro is coated.
- Meanwhile, quarter butternut squash.
- Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender, 16-18 min.
- Meanwhile, finely chop kale.
- Finely chop parsley.
- Peel, then finely chop shallot.
- Zest, then juice lemon.
- Zest, then juice 1 orange.
- Cut a piece off the top and bottom ends of the other orange. Place a flat end of orange on a cutting board, then cut the peel away from top to bottom, turning orange as you go. Place orange on its side and slice into 1/4-inch rounds.
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer almonds to a plate.
- Meanwhile, add orange juice, lemon juice, vinegar, 1/4 tsp sugar and 3 tbsp oil to medium bowl. Whisk until sugar dissolves.
- Season with salt and pepper.
- Add shallots, orange zest and lemon zest, then whisk to combine.
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.