Roasted Acorn Squash and Farro Salad

Roasted Acorn Squash and Farro Salad, topped with chickpeas, shredded parmesan and pumpkin seeds!

Total Time

35min

0.0

0 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

Acorn Squash

•

as needed

Coconut Oil Cooking Spray

•

2 cloves

Garlic , minced

•

1 Tbsp

Balsamic Vinegar

•

1/2 cup

Farro

•

4 Tbsp

GOYA® Chick Peas

•

2 Tbsp

Shredded Parmesan Cheese

•

2 Tbsp

Pepitas

•

2 Tbsp

Balsamic Vinaigrette

•

4 cups

Salad Greens

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

Cut Acorn Squash (1) (leave skin) in half, then quarters. Slice into ½-inch thick slices.

Lay the acorn squash slices out on a pan and spray with Coconut Oil Cooking Spray (as needed) .

Sprinkle Garlic (2 cloves) over sliced acorn squash and put the pan in the oven, cook for 15 minutes.

Remove, flip squash and cook additional 10 minutes.

While Squash is cooking, put Farro (1/2 cup) in small pot, add water, bring to boil and boil 10-12 minutes then drain water. Add small drizzle of Balsamic Vinegar (1 Tbsp) to cooked farro for additional flavor.

Prepare plates with Salad Greens (4 cups) . Add farro, Parmesan Cheese (2 Tbsp) , Pepitas (2 Tbsp) , GOYA® Chick Peas (4 Tbsp) , and Balsamic Vinaigrette (2 Tbsp) then top with roasted acorn squash. Eat!

Nutrition Per Serving

CALORIES

490

FAT

24.1 g

PROTEIN

14.8 g

CARBS

56.7 g