Roasted Squash, Teff Grain & Kale Salad
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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