Vegan Parmezzalad
Prep: 5 mins
Cook: 30 mins
Serves: 6
Difficulty: Easy
Vegan
VegetarianCourses: Salads
Directions
- In medium bowl, toss butternut squash with Parmezzan, fleur de sel and olive oil.
- Bake at 400°F for 30 minutes or until tender and golden brown.
- In large bowl, combine kale, roasted butternut, green onions, pumpkin seeds and pomegranate arils.
- Add vinaigrette to taste. Garnish with more Parmezzan.
Ingredients
- 3 cups butternut squash cut into 1” dice
- 3 Tbsp Farm Boy™️ Parmezzan plus more for garnish
- 1/2 tsp Farm Boy™️ Fleur de Sel
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- 6 cups kale chopped
- 3 green onions sliced (1/2 cup)
- 1/4 cup pumpkin seeds toasted
- 1/2 cup pomegranate arils
- Farm Boy™ Mediterranean Dressing (350 ml) to taste
