Cooking Instructions
- Preheat your oven to 400°F (200°C). 
- Put your cubed butternut squash and can of chickpeas on the same cookie sheet. Drizzle with olive oil, honey, salt, and pepper. Roast for 30-40 minutes. 
- Put a pot of 3 cups of water on the stove. Wash 1 cup of farro and add to the water once it’s boiling. Let this cook for roughly 40 minutes. 
- Roughly chop your fennel bulb. 
- Massage your kale with olive oil and let rest 15 minutes. 
- Add olive oil, apple cider vinegar, honey, garlic, paprika, cinnamon, salt, and pepper to a jar. Shake it up! 
- Once the butternut squash and chickpeas have finished roasting and the farro is done cooking, assemble the salad 
Ingredients
- 2 cups shredded kale 
- 1 15 oz. can chickpeas 
- 1 cup farro 
- 1 whole butternut squash, cubed 
- 1 fennel bulb, roughly chopped 
- ½ cup olive oil, + a little more for roasting 
- ½ cup apple cider vinegar 
- 3 tbsp honey 
- 2 cloves of garlic, minced 
- 1 tsp smoked paprika 
- 1 tsp cinnamon 
- Salt and pepper 
- Goat cheese 
- Pepitas 
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