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Warm Squash & Kale Salad Fill 1 Created with Sketch.

with Pearled Farro & Pomegranate Dressing

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this hearty salad, you’ll take advantage of pomegranate in two different ways. The dressing is made with pomegranate molasses—a syrup made by boiling down the fruit’s juice. As a garnish, the jewel-like seeds of the fruit add a burst of color and a slightly sweet contrast for the other flavors of the dish. This recipe also uses a special grain called farro. Not only does farro’s unique texture absorb the flavors of the dish, its heartiness transforms this salad into a hearty entreé that’s perfect for winter.

fresh
ingredients
Warm Squash & Kale Salad with Pearled Farro & Pomegranate Dressing
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Trim off and discard the ends of the squash; slice into 1-inch-thick rounds. Using a small knife or spoon, cut out and discard the pulp and seeds from each round. Remove and discard the kale stems; roughly chop the leaves. Peel and large dice the parsnip. Crumble the ricotta salata cheese. Roughly chop the almonds. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). In a small bowl, combine the minced shallot and vinegar.

Roast the vegetables:
2 Roast the vegetables:

Place the squash and parsnip on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 25 to 27 minutes, or until tender when pierced with a fork.

Cook the farro & add the kale:
3 Cook the farro & add the kale:

While the vegetables roast, add the farro to the pot of boiling water. Cook, stirring occasionally, 18 to 20 minutes, or until tender. Drain thoroughly and return to pot. Stir in the kale. Drizzle with olive oil and season with salt and pepper; toss to thoroughly combine.

Toast the almonds:
4 Toast the almonds:

While the vegetables continue to roast and the farro cooks, heat a small, dry pan (nonstick, if you have one) on medium until hot. Add the almonds. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl and set aside.

Make the pomegranate dressing:
5 Make the pomegranate dressing:

While the farro continues to cook, add the pomegranate molasses to the shallot-vinegar mixture; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Set aside.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of farro and kale, add the roasted vegetables, toasted almonds, pomegranate seeds and pomegranate dressing. Toss to thoroughly combine and season with salt and pepper to taste. Divide the salad between 2 dishes. Garnish with the ricotta salata cheese. Enjoy!

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Trim off and discard the ends of the squash; slice into 1-inch-thick rounds. Using a small knife or spoon, cut out and discard the pulp and seeds from each round. Remove and discard the kale stems; roughly chop the leaves. Peel and large dice the parsnip. Crumble the ricotta salata cheese. Roughly chop the almonds. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). In a small bowl, combine the minced shallot and vinegar.

2 Roast the vegetables:

Place the squash and parsnip on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 25 to 27 minutes, or until tender when pierced with a fork.

Roast the vegetables:
Cook the farro & add the kale:
3 Cook the farro & add the kale:

While the vegetables roast, add the farro to the pot of boiling water. Cook, stirring occasionally, 18 to 20 minutes, or until tender. Drain thoroughly and return to pot. Stir in the kale. Drizzle with olive oil and season with salt and pepper; toss to thoroughly combine.

4 Toast the almonds:

While the vegetables continue to roast and the farro cooks, heat a small, dry pan (nonstick, if you have one) on medium until hot. Add the almonds. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl and set aside.

Toast the almonds:
Make the pomegranate dressing:
5 Make the pomegranate dressing:

While the farro continues to cook, add the pomegranate molasses to the shallot-vinegar mixture; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Set aside.

6 Finish & plate your dish:

To the pot of farro and kale, add the roasted vegetables, toasted almonds, pomegranate seeds and pomegranate dressing. Toss to thoroughly combine and season with salt and pepper to taste. Divide the salad between 2 dishes. Garnish with the ricotta salata cheese. Enjoy!

Finish & plate your dish: