Roasted Squash, Teff Grain & Kale Salad

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A delicious and substantial whole grain winter salad, which can be served as a side or enjoyed as a whole meal.

Author: Sappho

Serves: 2 as a large main or 4 as a side dish

Ingredients

1 butternut squash, peeled and cut into 1" cubes
2 shallots, peeled and cut into thick wedges
4 tablespoons olive oil, divided
Salt
Pepper
1 cup water
½ cup Maskal Teff® grain
½ cup fresh soft herbs – parsley, dill, cilantro, mint, basil (whatever you have), finely chopped
1 clove garlic, finely chopped
½ teaspoon lemon zest
Juice of 1 lemon
½ teaspoon honey
½ bunch of kale, destemmed and finely chopped
¼ cup crumbled feta cheese (optional, omit for vegan recipe)
3 tablespoons mixed seeds – pepitas, sunflower seeds
2 tablespoons currants
2 tablespoons tahini

Instructions

Heat oven to 400°F.
Toss butternut squash and shallots in 1 tablespoon of olive oil. Season with salt and pepper and spread evenly on a baking tray. Place in preheated oven for 40 minutes or until golden and tender.
While the squash is cooking, prepare the teff grain by bringing 1 cup of salted water to a boil in a small pot. Add the teff grain, stir and reduce heat to low. Simmer, covered, for 10 minutes and then remove from heat and place a clean dishcloth, or paper towel, between the pot and the lid to absorb the moisture. Set aside.
Make the salad dressing by combining chopped herbs, garlic, lemon zest, lemon juice, honey, and remaining 3 tablespoons of olive oil. Season with salt and paper to taste. Mix well to combine and set aside.
Place kale in a large bowl and massage with a few teaspoons of the dressing.
Fluff up the cooled teff grain with a fork and toss it in a large salad bowl with the kale and cooked squash and shallots.
Drizzle with remaining dressing and top with crumbled feta, seeds, currants and tahini.

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