Roasted Acorn Squash and Farro Salad, topped with chickpeas, shredded parmesan and pumpkin seeds!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Lunch
Cuisine: American
Keyword: acorn squash, egg salad, farro
Servings: 2
Calories: 404kcal
Author: Kaylee Pauley
Ingredients
1Acorn squash
coconut oil nonstick spray
2garlic clovesminced
1tbspbalsamic vinegar + small drizzle for farro
½cupfarro
¼cupchickpeas
2tbspshredded parmesan cheese
2tbsppumpkin seeds
2tbspbalsamic vinaigrette
4-5cupsorganic greensspinach, 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.