Winter salad with kale, kabocha squash, roasted peppers, roasted cauliflower, pomegranate arils and lemon, tahini and roasted garlic dressing.
INGREDIENTS
3 tbsp olive oil extra virgin, divided
3 garlic cloves whole
3 baby bell peppers halved
2 cups cauliflower florets
8 oz farro cooked according to package and cooled
1 bunch kale washed, stemmed and chopped in bite sized pieces
1 lemon large, juiced
1 tbsp sesame tahini
½ cup pomegranate arils
½ tsp salt
1 black pepper to taste
1 sprig rosemary torn
½ tsp garlic powder
1 cup kabocha squash cubed
INSTRUCTIONS
Preheat oven to 400 degrees F
Spread cauliflower florets, garlic cloves, bell peppers and kabocha squash in a single layer on a sheet pan. Drizzle with 1 tbsp olive oil, a pinch of salt, garlic powder and rosemary. Toss with hands to distribute oil and seasoning well and bake for 20 minutes. Then let cool.
In a large mixing bowl add the kale, remaining olive oil, lemon, tahini, salt, pepper and roasted garlic. Massage the kale gently for 5 minutes mixing all of the flavors into the kale. This is dressing the salad.
Melding the ingredients together with your hands will relax the kale and produce maximum flavor.
Add the cooked farro and mix. Then add in the roasted and cooled veggies and the pomegranate arils. (Chop the peppers first in smaller bite sized pieces) Taste for seasoning. Adjust if you like to add more salt or lemon. This salad will get more flavorful as it sits so be careful not to over salt.
