Honey-Miso Roasted Squash, Kale & Farro Salad with Seed + Mill

Ingredients

Serves 6

1 medium red kuri or kabocha squash (about 2 lb.)

¼ cup extra-virgin olive oil, divided, plus more for massaging

1 Tbsp. honey

1 pouch Salad for President Miso Ginger Dressing Mix, divided

1 large bunch lacinato kale, tough stems removed, leaves torn into bite-size pieces

Kosher salt

⅓ cup toasted pumpkin seeds

3 Medjool dates, pitted

Finely grated zest of 1 lemon

3 Tbsp. Seed + Mill Organic Spicy Tahini (or use regular tahini to reduce the heat)

2 Tbsp. fresh lemon juice, plus more to taste

¼ cup water, plus more as needed

2 cups cooked farro, cooled

Edible flower petals (for serving; optional)

Instructions

Preheat oven to 425°F. Halve the squash, remove seeds, and cut into ¾"-thick wedges, leaving skin on. Toss with 2 Tbsp. olive oil, 1 Tbsp. honey, and ¼ pouch Salad for President Miso Ginger Dressing Mix.

Spread in a single layer on a baking sheet. Roast until tender and browned, 25–35 minutes, turning halfway through. Let cool slightly.

Remove kale stems and tear leaves into bite-size pieces. Place in a large bowl, drizzle with olive oil, and add a pinch of salt. Massage until tender, 1–2 minutes.

Roughly chop ⅓ cup toasted pumpkin seeds and 3 pitted Medjool dates together. Mix in zest of 1 lemon.

Combine remaining ¾ pouch Dressing Mix, 3 Tbsp. Seed + Mill Organic Spicy Tahini, 2 Tbsp. olive oil, 2 Tbsp. lemon juice, and ¼ cup water in a jar. Cover and shake until combined. Thin with water as needed and adjust lemon juice to taste.

Toss kale and 2 cups cooked farro with enough dressing to lightly coat. Spread a little more dressing on a platter, then top with kale, farro, and squash. Scatter with pumpkin seed–date topping and edible flower petals, if using. Serve warm or at room temperature.