TASTE
S AV O R
INGREDIENTS: • 1 cup uncooked farro • 1 box cremini mushrooms • 1 butterrnut squash, peeled and seeded and cut in 1 inch chunks • 1 tsp garlic powder • 2 tbsp olive oil • 3 cups chopped kale • 1 shallot chopped • ½ cup toasted almonds (chopped) • Salt and pepper METHOD: 1. Cook 1 cup farro per the instructions on the back of the bag. This will make 3 cups of cooked farro. 2. Preheat the oven to 400 degrees. Place the squash on a sheet pan and drizzle with 1 tbsp olive oil, garlic powder, salt and pepper and toss well. Arrange squash in one layer and roast for about 25-30 min until the squash is tender, turning once with a spatula. 3. Sautee the shallot in 1 tbsp of evoo until translucent and then add in mushrooms and salt and
FALL FARRO SALAD By America Grace Richmond @americaskitchen
pepper to taste. 4. Sautee mushrooms for about 10 min, or until soft and then add in the chopped kale and cover for about 3 min. Kale should be wilted but still vibrant. 5. Once everything is cooked, incorporate the farro, squash, mushroom mixture and almonds in a
Farro is an ancient grain that has been around for thousands of years. It’s a nice alternative to quinoa, packed full of fiber, protein, vitamins, minerals and antioxidants. This is the perfect fall salad that is quick, can be paired with any protein or topped with greens and so yummy!
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Volume 4, Issue 4 | www.LuxeLifestyleMag.com
large bowl. 6. Add more salt, pepper and garlic powder to taste. 7. Salad can be served warm or put in the fridge to enjoy throughout the week.
