Hearty Farro Salad

This delicious salad can be served as a complete meal made ahead of time and kept in the fridge for up to a week. I love having it alone, but you can add roasted chicken for extra protein.

Vinaigrette:

3/4 cup olive oil

1/4 cup white wine vinegar

tablespoons

2 tablespoons Dijon mustard

1 tablespoon agave nectar

1 tsp orange zest

2 tbsp orange juice

salt & pepper, to taste

Vegetables:

1/2 head red cabbage cut finely

1/2 head green cabbage cut finely

1/2 -1 bunch kale cut finely

1 carrot grated

Mix all ingredients in a big bowl, add vinaigrette to veggies, and mix well with your hands.

Gently blend these ingredients into the mix above.

3-4 cups of cooked Farro

3/4 cup pepitas

 1 pan roasted delicata squash cut into 1" cubes

Serve and enjoy!