This bright and bold salad mixes great greens and grains, making it nutritious and filling. The addition of butternut squash and pomegranate seeds adds even more flavour.

RECIPE INSTRUCTIONS
1. Boil squash for 5 minutes just until tender. Drain and rinse with cold water.
2. Combine ingredients for dressing. Add kale to large bowl. Add dressing and massage kale for two minutes until kale begins to soften. Add arugula, squash, pomegranate seeds and farro, toss well and garnish with almonds.

INGREDIENTS
1 ½ cups diced butternut squash
6 cups kale, sliced thinly
2 cups arugula
1 cup pomegranate seeds
2 cups cooked farro

Dressing
2 Tbsp light sour cream
3 Tbsp apple cider vinegar
3 Tbsp pomegranate juice
1 Tbsp molasses
3 Tbsp extra-virgin olive oil
½ tsp crushed garlic
½ tsp Dijon mustard
Kosher salt and freshly ground black pepper

Garnish
1/3 cup toasted sliced almonds

NOTES
Serves 8

Nutritional Information per Serving
Calories 180
Fat 6g
Saturated Fat 1g
Cholesterol 0mg
Sodium 55mg
Carbohydrate 29g
Fibre 4g
Protein 4g