A delicious combination of kale, butternut squash, farro, pecans, Parm and pomegranate seeds are topped with your favorite dressing for the perfect winter salad.
In a large bowl add baby kale, top with cooked farro, roasted butternut squash*** and pecans. Add dressing and toss salad until coated.
To serve**: Plate 1/4 of prepared salad and top with 1 tablespoon of Parmesan cheese and 1 tablespoon of pomegranate seeds. Enjoy.
**If you are going to serve this family style then you can add the Parmesan cheese and pomegranate seeds directly to the salad and serve.
***To roast butternut squash: Take diced butternut squash and put onto a baking sheet. Drizzle squash with olive oil and sprinkle with salt and pepper, toss to coat. Bake in a 375 degree oven for 20-25 minutes. Cool completely.