Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Warm Squash & Kale Salad

with Pearled Farro & Pomegranate Dressing

Warm Squash & Kale Salad with Pearled Farro & Pomegranate Dressing
Cook Time
35-45mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 680 calories

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.

Warm Squash & Kale Salad with Pearled Farro & Pomegranate Dressing ingredients
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!

Tips from Home Chefs

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: