An incredibly delicious and healthy fall salad that looks beautiful too! Butternut squash roasted with maple syrup and rapeseed oil, sauted kale, cranberries, pecans, and smoky flavours from the cracked freekeh, all tossed together with a maple and Dijon dressing. This recipe makes a delightful light lunch or hearty dish to serve on the side.
Ingredients
For the Butternut Squash
- 1 Small butternut squash, peeled and diced
- 1 tbsp maple syrup
- 320g cracked freekeh
- 3 tbsp rapeseed oil or coconut oil
- 200g chopped kale, stems removed
- Red onion
- 2 tsp crushed garlic
- Tsp chilli flakes
- Himalayan Salt
- Black pepper
For the Maple Dijon Dressing and Serving
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp orange juice
- 2 tsp Dijon mustard
- 120ml cup rapeseed oil
- 170g dried cranberries
- 170g pecan halves, chopped and toasted
Method
- Preheat the oven to 200 deg C. Add the chopped butternut squash and red onion cut into thin wedges to an oven dish and drizzle with oil and maple syrup. Season and toss to coat. Roast the squash for 15 to 20 minutes until tender.
- Bring the water and 1/2 tsp of salt to boiling. Add the cracked freekeh, cover, and reduce heat to medium-low and simmer until all water is absorbed. Remove from heat and cover. Stand for 5 minutes. Fluff with a fork.
- In a large pan heat 1 tbsp oil over a medium heat and add the kale. Cook until wilted. Stir in the crushed garlic, and chilli flakes and season to taste. Leave for a minute to cook.
- Make the dressing: Mix the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and season to taste. While mixing slowly pour in the oil and continue stirring.
- Finally, add the cooked cracked freekeh, roasted butternut squash, cranberries, and pecans into the pan with the kale. Add the dressing and toss. Serve and drizzle with a little more dressing over the top. Best eaten at room temperature.
