Recipes > Vegan Parmezzalad
Vegan Parmezzalad

Vegan Parmezzalad

Tags: Vegan, Vegetarian

Courses: Salads

  • Prep: 5 mins

  • Cook:

  • Serves: 6

  • Difficulty: Easy

In this vibrant dish, we’ve reimagined the classic salad with a delightful plant-based twist. Prepare to indulge in a medley of flavours and textures, as tender butternut squash meets the savoury richness of Farm Boy™ Parmezzan. Tossed with nutrient-packed kale, crunchy pumpkin seeds, and juicy pomegranate arils, each bite is a burst of freshness and satisfaction. Finished with a drizzle of Farm Boy™ Mediterranean Dressing, this salad is a celebration of wholesome ingredients and delicious creativity. Get ready to elevate your salad game with this irresistible recipe.



  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.


  • 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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