Fall Harvest Farro Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
417 kcal
Fall Harvest Farro Salad
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 1 lb chicken breast thin sliced, raw
- 10 cups kale 160 grams, chopped, stems removed
- 2 cups butternut squash 300 grams, cubed
- 1 apple 200 grams, medium red, chopped
- 1/3 cup pearled farro 67 grams, cooked according to package directions
- 1/3 cup dried cranberries 53 grams, 50% less sugar, Craisin brand
- 1/4 cup roasted pumpkin seeds (17 grams)
- 1/2 tbsp olive oil divided
- 1 tsp lemon pepper seasoning Oh My Spice! brand
Apple Cider Dressing
- 2 tbsp apple cider (1 oz)
- 2 tbsp apple cider vinegar (1 oz)
- 2 tbsp olive oil (1 oz)
- 2 tbsp Dijon mustard (1 oz)
- 1/2 tbsp honey (0.25 oz)
- 1/2 tsp mustard seeds
- 1/8 tsp cinnamon
- salt to taste
- black pepper to taste
Instructions
- Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Arrange butternut squash cubes in a single layer on baking sheet. Drizzle with 1/2 tsp olive oil and toss. Season with 1/2 tsp Oh My Spice! seasoning. Bake for 20 minutes. Set aside to cool.
- Whisk all dressing ingredients until well combined. Set aside.
- Once farro is cooked according to package directions, toss with a splash of the dressing (~1 tbsp).
- Massage kale gently with a splash of olive oil, if desired. Divide evenly among 4 serving dishes. Top with butternut squash, farro, chopped apple, and dried cranberries. Set aside.
- Heat remaining olive oil over medium-high heat in a large pan. Season chicken on both sides with remaining Oh My Spice! seasoning, then add to hot pan. Cover with a lid and cook for about 4-5 minutes on one side before flipping and cover again. After 3-4 minutes, remove cover and continue cooking uncovered until cooked through, flipping as needed to evenly brown both sides. Time will vary depending on thickness of chicken.
- Allow chicken to rest for 5 minutes before slicing and adding on top of salad. Top with dressing and roasted pumpkin seeds before serving.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
46g
(15%)
Protein
31g
(62%)
Fat
12g
(18%)
Cholesterol
66mg
(22%)
Sodium
310mg
(13%)
Potassium
797mg
(17%)
Fiber
9g
(36%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Cholesterol | 66mg | 22% |
| Sodium | 310mg | 13% |
| Potassium | 797mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
