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Autumn Harvest Chicken and Farro Salad
A nutritious and balanced salad featuring seasonal autumn vegetables and farro, perfect for a light yet energizing lunch.
Ingredients:
1
Servings
-
150gchicken breast
-
100gfarro
-
100gbutternut squash
-
50gkale
-
2tbspolive oil
-
2tbsplemon juice
-
30gwalnut
-
50gfeta cheese
Preparation Time: 35 minutes
Instructions:
- Preheat the oven to 200°C.
- Dice the butternut squash and toss with 1 tbsp olive oil. Roast for 20 minutes until tender.
- Cook the farro according to package instructions and set aside.
- Season the chicken breast with salt and pepper, then grill until cooked through. Slice into strips.
- In a large bowl, combine roasted squash, cooked farro, kale, and chicken.
- Whisk together remaining olive oil and lemon juice. Drizzle over the salad.
- Top with walnuts and crumbled feta cheese before serving.
| Nutrition | Per Serving 532 g | Per 100g |
|---|---|---|
| Energy | 800 kcal | 150 kcal |
| Protein | 45 g | 8.5 g |
| Fibre | 10 g | 1.9 g |
| Salt | 1.5 g | 0.3 g |
| Sugar | 5 g | 0.9 g |
| Carbohydrates | 70 g | 13.2 g |
| Fat | 40 g | 7.5 g |
-
150gchicken breast
-
100gfarro
-
100gbutternut squash
-
50gkale
-
2tbspolive oil
-
2tbsplemon juice
-
30gwalnut
-
50gfeta cheese
1
Servings