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Recipe
Serves 6
Ready in 40 minutes
Ingredients:
8 oz dried farro
For Roasted Veg:
1/2 head cauliflower cut in florets
10 baby bell peppers halved
5 baby bell peppers whole
1 tsp olive oil
1/2 tsp garlic powder
1/4 tsp salt
Few grinds fresh black pepper
For Dressing:
5 Roasted baby bell peppers
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp maple syrup
1/4 tsp salt
1/2 tsp oregano
For Salad
1/2 head dinosaur kale shredded
20 cherry tomatoes halved
1/2 English cucumber cut in rounds
1/2 cup calamata and green olives pitted and sliced
1/2 cup artichoke hearts
Instructions:
1. Cook Farro according to directions then let cool
2. Preheat oven to 400
3. On a sheet pan spread cauliflower florets, halved baby bell peppers and whole baby bell peppers. Spray with olive oil, sprinkle with salt, garlic powder and pepper. Mix until well coated and bake for 20 minutes. Let cool.
4. Make the dressing in a blender with roasted whole baby peppers (remove stems) red wine vinegar, olive oil, maple syrup, salt and oregano. Blend until smooth and creamy.
5. In a large bowl, add kale, cooled farro, roasted baby bells (cut small) roasted cauliflower, tomatoes, cucumbers, artichoke hearts and olives. Pour dressing over the salad and mix well.
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Click on the link below 👇👇👇 to learn more. Credit: @betterfoodguru (on TikTok)
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