Collard Salad With Broccoli and Butternut Squash
Ingredients
Dressing:
- 4 tbs. extra-virgin olive oil
- 2 tbs. apple-cider vinegar
- 1 tbs. honey
- 2 cloves garlic, minced
- 1/2 tsp. sea salt
Salad:
- 2 cups water
- 1/2 cup semi-pearled farro, rinsed and drained
- 3/4 tsp. sea salt, divided
- 1/2 medium butternut squash, peeled and sliced into 1/2-inch half-moons (about 4 cups)
- 1 tbs. extra-virgin olive oil
- 2 cups broccoli florets
- 1 bunch collard greens, stems removed
- 1/2 cup toasted walnuts, chopped
Directions
For more flavorful, autumn inspired salad recipes, visit “5 Hearty Fall Salads“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
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