Print
Ingredients
Scale
- 1 medium delicata squash
- 2 teaspoons olive oil (divided)
- ½ teaspoon kosher salt (divided)
- Freshly ground black pepper to taste
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 1 bunch kale, stem removed and leaves sliced thinly
- 2 tablespoons red wine vinegar (divided)
- ¼ cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 cup dry farro
- ½ cup pecans
- 1 medium Fuji apple, diced
Instructions
- Preheat the oven to 400°F.
- Slice delicata squash, scoop out seeds, and cut into strips.
- Drizzle squash with olive oil, salt, and pepper; roast for 20-25 minutes.
- In a skillet, heat olive oil; add chickpeas, season, and cook until golden.
- Stir in kale and vinegar; cook until wilted.
- Mix tahini, vinegar, maple syrup, and soy sauce for dressing.
- Cook farro according to package instructions.
- Toast pecans in a skillet until golden.
- Assemble bowls with farro, kale, chickpeas, squash, apple, and pecans; drizzle dressing.
Notes
Use fresh delicata squash for the best flavor.
Adjust sweetness of dressing by varying maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 10
- Cholesterol: 0