Recipes > Vegan Parmezzalad
Vegan Parmezzalad

Vegan Parmezzalad


  • Prep: 5 mins

  • Cook: 30 mins

  • Serves: 6

  • Difficulty: Easy
Vegan
Vegetarian

Courses: Salads

Directions

  1. In medium bowl, toss butternut squash with Parmezzan, fleur de sel and olive oil.
  2. Bake at 400°F for 30 minutes or until tender and golden brown.
  3. In large bowl, combine kale, roasted butternut, green onions, pumpkin seeds and pomegranate arils.
  4. 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
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