Warm Squash & Kale Salad with Farro and Pomegranate Dressing

I have always loathed any veggie that is a squash. I suspect that, when the zombie apocalypse happens, the root cause of Patient Zero's symptoms will not be the result of some mutated virus but, an over consumption of squash and pumpkin spice laden foods. Needless to say, I was less than enthusiastic that our latest Blue Apron box included the kit to make this little number...

Here is what you will need on your cutting board (makes 2, 700 calorie ~ 20 Weight Watchers point servings), plan on 45 minutes to prep and cook.

• 1/2 Cup Pearled Farro
• 5 Ounces Parsnip
• 1 Bunch Kale
• 1 Large (or 2 Small) Delicata Squash
• 3 Tablespoons Pomegranate Seeds
• 2 Ounces Ricotta Salata Cheese
• 2 Tablespoons Almonds
• 1 Tablespoon Pomegranate Molasses
• 1 Tablespoon Champagne Vinegar
• 1 Shallot
• Flavor God 'Everything Spicy' seasoning (or Salt/Pepper - if you have read before, you know by now I am a Flavor God fan)
• Olive Oil

1. PREP WORK: Start by preheating the oven to 450 degrees and heat a large pot of salted water to boiling. Trim off and discard the ends of the squash, slicing into 1 inch thick rounds. Use a spoon to remove the pulp/seeds from the center of each round (the end result looks like donuts - which is what makes this a bit more enticing to me). Remove/discard the kale stems, roughly chop the leaves. Peel and large dice the parsnip. Crumble the ricotta salata cheese and roughly chop the almonds. Peel and mince the shallot (the recipe calls for just two tablespoons but, you might wind up with extra - I used it, you pick your path) and combine with the vinegar in a small bowl.

2. ROAST THE VEGETABLES: Place the squash and parsnip in a bowl, drizzle with olive oil, season with the Flavor God, and toss. Arrange in a single, even layer on a sheet pan. Roast in the oven for 25 minutes, or until tender when pierced with a fork.

3. COOK THE FARRO AND ADD THE KALE: Add the farro to the pot of boiling water. Cook, stirring occasionally, for 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the kale, drizzle with olive oil, and season with Flavor God. Toss to thoroughly combine the contents of the pot.

4. TOAST THE ALMONDS: Heat a small, dry pan on medium heat until hot. Add the almonds and toast, stirring frequently for 2 minutes; or until lightly browned and fragrant. Transfer to a bowl and set aside.

5. MAKE THE DRESSING: Add the pomegranate molasses to the shallot/vinegar mixture, season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined, set aside once complete.

6. PLATE THE FOOD: To the pot of farro/kale, add the roasted vegetables, toasted almonds, pomegranate seeds and pomegranate dressing. Toss to thoroughly combine and season with Flavor God to taste. Divide between two dishes and garnish with the cheese.


This was a lot of work - in fact, it is a case study in doing all the prep before starting. Was the end result worth it? No, but not for the reason that you would think.  This actually tasted good, with all the flavors, textures, and smells marrying real well (yes, even the squash). This was too much work for an entree salad that didn't have some kind of meat or fish on it. While I liked how it turned out, I don't see myself thinking that I would throw this together for a meal after spending all day in the office. I would happily increase my odds of being Patient Zero if it was cooked for me.

Eat well my friends...