1. Preheat oven to 400°. Prepare farro as label directs; cool.
2. In large skillet, toast pepitas over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3. Spray rimmed baking pan with cooking spray. In large bowl, toss kale, broccoli, cauliflower, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread on prepared pan. Roast 15 minutes or until golden brown and tender.
4. In large bowl, whisk lemon juice, honey, remaining 3 tablespoons oil and ¼ teaspoon salt; fold in chèvre, farro and vegetable mixture. Makes about 5 cups.
5. Serve farro mixture topped with avocado, pomegranate seeds and pepitas.
Dietitian Tip: Pump up the protein with the cut of the week!
- 29 g Total Fat
- 5 g Saturated Fat
- 10 mg Cholesterol
- 346 mg Sodium
- 53 g Carbohydrates
- 12 g Fiber
- 9 g Sugars
- 4 g Added Sugars
- 15 g Protein
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Nutritional Information
- 29 g Total Fat
- 5 g Saturated Fat
- 10 mg Cholesterol
- 346 mg Sodium
- 53 g Carbohydrates
- 12 g Fiber
- 9 g Sugars
- 4 g Added Sugars
- 15 g Protein
Directions
1. Preheat oven to 400°. Prepare farro as label directs; cool.
2. In large skillet, toast pepitas over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3. Spray rimmed baking pan with cooking spray. In large bowl, toss kale, broccoli, cauliflower, 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread on prepared pan. Roast 15 minutes or until golden brown and tender.
4. In large bowl, whisk lemon juice, honey, remaining 3 tablespoons oil and ¼ teaspoon salt; fold in chèvre, farro and vegetable mixture. Makes about 5 cups.
5. Serve farro mixture topped with avocado, pomegranate seeds and pepitas.
Dietitian Tip: Pump up the protein with the cut of the week!