RECIPES

Harvest Salad with Yoghurt Dressing

Name: Harvest Salad with Yoghurt Dressing
Ingredients: 450 grams acorn or delicate squash washed deseeded cut into 2.5 cm slices30 ml extra-virgin olive oil1 tablespoon honey½ teaspoon chili powder210 grams kale roughly chopped160 grams cooked farro barley or wheat grain of your choice1 small apple cored and cut into slices55 grams pomegranate arils30 grams pumpkin seeds toasted30 grams feta cheeseSalt and pepper to taste; Dressing:140 grams FAGE Total 0% 2% 5% 60 ml extra virgin olive oil60 grams Dijon mustard80 ml apple cider vinegar3 tablespoons honey1 clove garlic mincedPinch of salt

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

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

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Recipes

Harvest Salad with Yoghurt Dressing

Ingredients

Steps

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