Roast-Acorn-Squash-and-Farro-Salad15
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Roasted Acorn Squash and Farro Salad

Roasted Acorn Squash and Farro Salad, topped with chickpeas, shredded parmesan and pumpkin seeds!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch
Cuisine: American
Servings: 2
Calories: 404kcal
Author: Kaylee Pauley

Ingredients

  • 1 Acorn squash
  • coconut oil nonstick spray
  • 2 garlic cloves minced
  • 1 tbsp balsamic vinegar + small drizzle for farro
  • ½ cup farro
  • ¼ cup chickpeas
  • 2 tbsp shredded parmesan cheese
  • 2 tbsp pumpkin seeds
  • 2 tbsp balsamic vinaigrette
  • 4-5 cups organic greens spinach, romaine, arugula

Instructions

  • Preheat oven to 400 degrees.
  • Cut acorn squash (leave skin) in half, then quarters. Slice into ½” thick slices, lay out on pan and spray with nonstick coconut oil spray.
  • Sprinkle minced garlic over sliced acorn squash and put pan in oven, cook for 15 minutes. Remove, flip squash and cook additional 10 minutes.
  • While Squash is cooking, put farro in small pot, add water, bring to boil and boil 10-12 minutes then drain water. Add small drizzle of Balsamic vinegar to cooked farro for additional flavor.
  • Prep plates with organic greens, add farro, chickpeas, parmesan, pumpkin seeds and dressing, then top with roasted acorn squash. Eat!

Notes

Nutrition info may vary depending on dressing used.

Nutrition

Serving: 1g | Calories: 404kcal | Carbohydrates: 70g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 290mg | Fiber: 9g | Sugar: 13g