Cooking With Dr. G

The holidays are over and we have now entered what I like to call “sad salad season”.  This is the time of year when the New Year’s resolutions start up, the gym is packed, and you find yourself bringing the same boring salad to lunch everyday.  Right about now you are thinking “If I eat one more salad….” and then, like magic this beautiful salad shows up.

This recipe is for a winter salad that will chase away your “sad salad season” blues.  It has some warm elements and beautiful colors, it’s sweet and savory, and it’s filling (finally).  My favorite part of this salad is the delicata squash, which is probably my favorite winter squash.  Yes, I have a favorite squash, so what?  It has nutty flavor and you can even eat the peel after you roast it!  Check out how lovely this dish is:

Festive, right?  As with any of my recipes you can make substitutions for any of the ingredients.  If you hate pears, try an apple.   Almonds not your thing?  Walnuts or pecans would be great in this recipe.  Can’t find farro in your local supermarket? Quinoa, rice, or barley would work.  If you don’t like squash or pomegranates, I would move on and pick another recipe haha, seriously though, they are the stars here.  If you are going to be packing this salad up for lunch, keep the cooked farro and squash separate so that you can reheat them before tossing them in the salad.  Trust me, warm salad components are awesome!

Ok, let’s do this.

Happy eating and best health,

Dr. G

Holiday Delicata Squash, Pomegranate, and Pear Salad

January 15, 2018

by laurie.garabedian@gmail.com

Category Main Meals

Persons

4

Ingredients

Salad:

• 8 cups torn kale leaves (or other greens of your choice)
• 1 green pear, chopped
• 1/2 pomegranate, seeds removed
• 1 medium cucumber, chopped
• 1 delicata squash, washed, seeds removed, cut into half circles
• 1 cup dry farro
• 1/3 cup sliced roasted almonds

Dressing:

• 4 Tbsp apple cider vinegar
• 2 1/2 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 1 Tbsp tahini

Instructions

1. Preheat your oven to 400F
2. Lightly spray a cookie sheet with cooking spray and lay the squash pieces out on the sheet in a single layer.
3. Roast these in the oven at 400F for about 30-35 mins, flipping them half way through, they should be browned on both sides and soft when done.
4. While the squash is roasting, rinse the farro under water.
5. Add the farro and 2.5 cups of water to a pot and bring to a boil.
6. Once boiling, turn the heat down and allow to simmer for about 30 mins. The farro should have a soft but chewy consistency when done. Strain off any excess liquid.
7. While the squash is roasting and the farro is cooking, make the dressing by whisking together all of the dressing ingredients in a small bowl until smooth.
8. Put the kale in a large salad bowl and add the dressing; massage the kale a bit with the dressing.
9. Set aside until the squash and farro are done.
10. Add the warm farro to the kale and toss well.
11. Add the remaining salad ingredients including the squash and toss again.
12. Serve.

Tags

Fall,

Grains,

New Recipes,

Salad,

Squash,

Winter

https://www.cookingwithdrg.com/2018/01/15/post-holiday-delicata-squash-pomegranate-and-pear-salad/