If you read my last recipe post for a Pumpkin Spice Smoothie, you are well aware of my love for everything related to autumn. So, in the spirit of the season, here’s another fall-festive recipe for you to try.
This salad celebrates the fall harvest by combining cold-tolerant greens (kale), roasted squash, seasonal fruit, hearty farro, and chickpeas. It’s topped with a simple tahini-based dressing that is sweet and savory. This is one of Lindsay’s favorite salad recipes and if you give it a try, it may become one of yours. Enjoy!
- Dark leafy greens, like the kale and romaine in this recipe, are one of my 3 Superfoods To Eat Every Day. Click the link and find out why they are so super.
- Delicata squash is low in calories and rich in beta carotene. Consuming foods rich in beta carotene is associated with a lower risk of numerous cancers, including breast cancer.
- Chickpeas, like all legumes, are one of the healthiest foods we can consume. They are loaded with a plethora of essential vitamins and minerals, along with fiber and plant-based protein.
- Farro is a type of wheat that is rich in plant-based protein, fiber, and iron.
- Apples are rich in fiber and vitamin C. Leave the skin on to retain all of the disease-fighting nutrients.
- Cranberries are also rich in fiber and vitamin C. They contain compounds that appear to help prevent against urinary tract infections.
- Sunflower seeds and tahini (ground sesame seeds) provide heart-healthy fat, plant-based protein, and a wide variety of nutrients including: vitamin E, selenium, magnesium, vitamin B6, folate, vitamin B3, copper, manganese, iron, zinc, and fiber.
- 1 bunch of romaine lettuce, chopped
- 1 bunch of lacinato (dino) kale, massaged (this helps break down the cell walls making it tender) and thinly sliced
- 1 medium delicata squash, halved lengthwise, seeded, quartered lengthwise, and cut into ½-inch sliced widthwise (leave the skin on)
- 1 cup of farro, soaked for at least four hours
- 1 - 30oz can of "no added salt" chickpeas, rinsed and drained
- 1 honeycrisp apple, diced
- ½ cup of dried cranberries (preferably unsweetened)
- ¼ cup of sunflower seeds (preferably raw and unsalted)
- ¾ cup tahini
- 1.5 tbsp maple syrup
- 3 tbsp apple cider vinegar
- ⅓ cup water (plus more to thin as needed)
- Preheat oven to 400 degrees Fahrenheit.
- Place the delicata squash pieces on a parchment-lined baking sheet and bake for 20-30 minutes, or until they are tender and slightly browned on the bottoms.
- Rinse and drain the farro grains. Add them to a small pot along with at least three cups of water and bring to a boil. Once at a boil, reduce heat to low and simmer for 30-35 minutes, or until tender (they should still be slightly chewy). Remove from heat, drain off excess water, and set aside.
- In a medium-sized mixing bowl, add the tahini, maple syrup, apple cider vinegar, and water. Whisk until evenly mixed. Add more water to thin, as needed. Set aside.
- Mix the chopped kale and romaine lettuce in a large bowl. Set aside.
- Place the chickpeas in a microwave-safe bowl. Cover with a paper towel and microwave for 90 seconds, or until evenly warmed. Set aside.
- Once everything is cooked and prepped, assemble you salad bowl with a bed of mixed greens, roasted delicata squash, farro, chickpeas, diced apple, dried cranberries, and sunflower seeds. Drizzle with a desired amount of dressing and enjoy.