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.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.
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