(Image: Alicia Gitlitz)
INGREDIENTS
- 1 ½ cups farro (prepare according to package directions)
- 2 cups butternut squash, peeled and cubed
- 1 leek
- 1 cup Medjool dates, diced
- 1/2 cup toasted salted pistachios or pecans (optional)
- 1/2 cup pomegranate seeds
- 1 tablespoon olive oil
- To taste, salt and pepper
- 1 handful fresh mint, roughly chopped
- DRESSING :
- 1/4 cup grapeseed or light olive oil
- 1 tablespoon honey
- ¼ teaspoon orange zest
- ¼ cup fresh squeezed orange juice
- 1 tablespoon fresh squeezed lemon juice
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- ½ teaspoon salt
DIRECTIONS
- Preheat oven to 425°F.
- Cut off the upper portion of the leek, keeping the white and pale green portion at the bottom. Slice into rings and place in a bowl of water, separating the rings to remove the dirt. Drain and pat dry.
- Place the squash and leeks on a parchment-lined baking sheet and mix with oil, honey, salt and pepper. Roast until tender and caramelized, about 30 minutes, stirring occasionally.
- In a small bowl, combine the grape seed oil, honey, orange zest, orange juice, lemon juice, cumin, cinnamon and salt.
- In a large mixing bowl, combine the farro, squash, leeks, dates, pistachios, pomegranate seeds and dressing. Toss to combine.
- Season the salad with salt and pepper, to taste. Garnish with fresh mint before serving.
- If preparing in advance, add the pomegranate seeds and pistachios before serving.***
***The following recipe is from Nutritious Life Master Certified Nutrition and Wellness Coach Alicia Gitlitz
Want to know more about the health benefits of plant-based eating?
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