Kabocha Salad with Farro and Dijon Dressing
Sunday, December 10, 2017
Tender squash with celery and Dijon dressing
Portion: 1 cup Yields: 6
3 lb Kabocha Squash
6 Tbsp Farro, Cooked
1 oz Celery, Fresh, Thin Sliced
2 tsp Mustard, Dijon
1 tsp Cider Vinegar
1 Tbsp Olive Oil
Cut squash in half and remove seeds. Cut into wedges and cook until tender at 350F degree oven, about 30-45 minutes.
When cooled, remove peel and dice. OR peel and dice and cook until tender, about 15-20 minutes.
Meanwhile, cook dried farro and use 6 tbsp for this recipe.
Slice celery and include the celery leaves.
Mix together diced cooked squash, cooked farro and celery and celery leaves.
Whisk together Dijon mustard, cider vinegar and olive oil. Toss with vegetables.
Substitute wild rice with farro, add more than called for in the recipe according to your taste.
Winter squash can vary greatly in sizes and final cooked yield. This recipe used 18 oz cooked squash
for 6 servings.
CALORIES (kcal): 110
PROTEIN (g): 3
CARBOHYDRATE (g): 20
TOTAL FAT (g): 3
SODIUM (mg): 45
SAT FAT (g): 0
DIETARY FIBER (g): 5