Cooking for Luv: Vegetarian + Vegan Recipes
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Farro Salad with Pumpkin Seeds and Pumpkin Vinaigrette

19 Oct Farro Salad with Pumpkin Seeds and Pumpkin Vinaigrette

October holds a special place in my heart. It’s a month of changing leaves, costumes (my favorite!), and all things pumpkin (ok, and it just happens to be my birthday month too!). With pumpkin on my mind, I created this easy little healthy pumpkin infused salad to honor the great October (it would also be a great Thanksgiving dish!). If you’re feeling ambitious, take it a step further and dice up a fresh pie pumpkin, roast in the oven at 425 for about 20 minutes (until golden) with a little oil an salt, and toss the little croutons in for a pumpkin trifecta!

 

Farro Salad with Pumpkin Seeds and Pumpkin Vinaigrette
Serves 4
Cook Time
15 min
Total Time
25 min
Cook Time
15 min
Total Time
25 min
Salad Ingredients
  1. 2 cups pearled or semi-pearled farro, cooked to package instructions
  2. 1/2 bunch of curly purple or green kale (about 6 stems)
  3. Leaves from 6 sprigs of thyme
  4. ¾ cup toasted salted pumpkin seeds (sometimes called pepitas)
  5. ¼ cup dried cherries
  6. ¼ cup crumbled fresh goat cheese (optional)
  7. Sea salt and fresh ground pepper
Pumpkin Vinaigrette Ingredients
  1. ½ cup extra virgin olive oil (or ¼ cup pumpkin seed oil + ½ cup olive oil if you can find)
  2. 4 tablespoons pumpkin puree
  3. 2 tablespoons apple cider vinegar
  4. 2 tablespoons balsamic vinegar
  5. 2 tablespoons maple syrup
  6. ½ teaspoon sea salt
Make Vinaigrette
  1. Combine vinaigrette ingredients in a small mixing bowl and whisk to combine.
Prep and Massage Kale
  1. Destem kale and chop into small bite size pieces. Add to the dressing and massage for a minute to tenderize kale.
Putting it All Together
  1. Add farro, cherries, and thyme to the dressing/kale mix (save a little extra of everything for garnish). Stir to combine and season with salt and pepper to taste. Plate and top with goat cheese (if using).
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