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Butternut Squash Kasha Salad with Citrus Vinaigrette and Spicy Almonds
A robust early fall salad combining roasted organic butternut squash and Kasha grain with a zesty citrus vinaigrette, fresh mint and the added crunch of spicy almonds. This vegetarian, dairy-free and gluten-free dish is perfect for entertaining guests with special dietary needs.
Serves 6 as a side dish
1 butternut squash, peeled, seeded, and cut into 1 inch cubes
3 TB vegetable oil
sea salt, to taste
ground pepper, to taste
1/2 cup Kasha grain
11/3 cup water
juice of 1 grapefruit
1 cup orange juice
juice of 2 lemons
1 TB honey
1 small shallot, peeled
3 TB olive oil
1/2 cup blanched almonds
cayenne pepper to taste
1/2 TB vegetable oil
zest of 1 lemon
1/4 cup fresh mint, finely chopped (about 1/2 bunch)
To roast the squash: Preheat oven to 350°F. In a medium-size bowl, mix butternut squash with vegetable oil and sprinkle with salt and pepper. Toss to coat squash evenly with oil and place in a baking dish. Roast for about 30 minutes, stir with a spoon and roast for 30 minutes more or until squash is soft when pierced with a knife and slightly brown on the edges. Let cool.
To cook the Kasha: Bring the water to a boil in a small pot with a lid. Once boiling, add Kasha and reduce heat to a simmer. Add a pinch of salt and cover. Cook for about 10-15 minutes or until cooked through. Strain if there is excess liquid, place in a bowl and let cool.
To make the vinaigrette: Mix grapefruit, orange juice and lemon juice in a bowl. Strain mixture into a blender. Add a pinch of salt and pepper, honey and shallot. Mix at medium speed and with machine running add about 3 TB olive oil in a slow drizzle. Taste and adjust seasoning with salt, pepper or extra honey, according to taste. Set aside.
To make the spicy almonds: Preheat oven to 250°F. Place the blanched, peeled almonds in a small mixing bowl, sprinkle with the vegetable oil and season with cayenne pepper and salt according to taste. Place on a baking sheet and cook for about 5 minutes or until fragrant and slightly brown, checking often. Take out of the oven, place in a bowl and let them cool.
To assemble salad: Mix cooled kasha with cooled butternut squash. Add about 8 TB of the vinaigrette. Add lemon zest, mint and almonds. Toss, taste and adjust seasonings/dressing as desired. Serve immediately.
Nutrition Info
Per serving (351g-wt.): 350 calories (200 from fat), 22g total fat, 2.5g saturated fat, 6g protein, 39g total carbohydrate (8g dietary fiber, 11g sugar), 0mg cholesterol, 210mg sodium
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