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RECIPES

Harvest Salad with Yoghurt Dressing

Harvest Salad with Yoghurt Dressing
PREP
45 minutes
Amount of Servings
4 servings
Tags
Main Dishes Quick & Easy Recipes Seasonal Recipes Vegetarian Recipes
Ingredients

450 grams acorn or delicate squash, washed, deseeded, cut into 2.5 cm slices
30 ml extra-virgin olive oil
1 tablespoon honey
½ teaspoon chili powder
210 grams kale, roughly chopped
160 grams cooked farro, barley, or wheat grain of your choice
1 small apple, cored and cut into slices
55 grams pomegranate arils
30 grams pumpkin seeds, toasted
30 grams feta cheese
Salt and pepper to taste

Dressing:
140 grams FAGE Total 0%, 2%, 5% 
60 ml extra virgin olive oil
60 grams Dijon mustard
80 ml apple cider vinegar
3 tablespoons honey
1 clove garlic, minced
Pinch of salt

Steps
  1. Preheat oven to 220°C.
  2. Place squash slices onto a parchment-lined baking sheet. Drizzle with olive oil and honey, and season with salt, pepper, and chili powder.
  3. Bake for 15-20 minutes or until tender. Set aside to cool.
  4. Add all dressing ingredients to a medium mason jar and shake to combine.
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