1 cup pearled farro
½ cup raw pepitas
2 cups packed baby kale
1 cup broccoli florets
1 cup purple cauliflower florets
¼ cup olive oil
3 tbsp fresh lemon juice
1 tbsp honey
¼ cup crumbled chèvre (goat cheese)
1 avocado, peeled, pitted and sliced
¼ cup pomegranate seeds
1
Preheat oven to 400°. Prepare farro as label directs; cool.
2
In large skillet, toast pepitas over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3
Spray rimmed baking pan with cooking spray. In large bowl, toss kale, broccoli, cauliflower, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread on prepared pan. Roast 15 minutes or until golden brown and tender.
4
In large bowl, whisk lemon juice, honey, remaining 3 tablespoons oil and ¼ teaspoon salt; fold in chèvre, farro and vegetable mixture. Makes about 5 cups.
5
Serve farro mixture topped with avocado, pomegranate seeds and pepitas.
Dietitian Tip: Pump up the protein with the cut of the week!
Ingredients
1 cup pearled farro
½ cup raw pepitas
2 cups packed baby kale
1 cup broccoli florets
1 cup purple cauliflower florets
¼ cup olive oil
3 tbsp fresh lemon juice
1 tbsp honey
¼ cup crumbled chèvre (goat cheese)
1 avocado, peeled, pitted and sliced
¼ cup pomegranate seeds