FREEKEH - Maple Roasted Butternut Squash Freekeh Salad with Kale

By Unblond1

Ingredients

• For the Butternut Squash:
• 12 ounces butternut squash or sweet potato squash, peeled and 3/4-inch diced
• 1 tablespoon olive oil
• 1/2 tablespoon pure maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For the Kale and Freekeh:
• 1 1/4 cups water
• 1/2 teaspoon kosher salt, divided
• 70 grams uncooked Freekeh
• 1/2 tablespoon extra virgin olive oil
• 4 cups chopped kale, tough stems removed 1/2 of a bag of PC Kale Blend - 1 bag = 227 g/8 oz
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon crushed red pepper flakes
• For the Maple Dijon Dressing and Serving:
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon maple syrup
• 1/2 tablespoon orange or lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil or walnut oil
• 1/4 cup (1 ounce) dried cranberries
• 1/4 cup (32 grams) toasted walnut halves, chopped

Details

Servings 3

Preparation

Step 1

Preheat the oven to 400 degrees F. Place the squash in a bowl, drizzle with oil, maple syrup, salt, and pepper. Toss to coat, then roast the squash for 15 to 20 minutes, turning once, until tender.

Bring water and salt to a boil. Add Freekeh, cover, and reduce heat to medium-low. Simmer until all liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a large sauté pan, heat olive oil over medium, then add the kale. Cook and stir until wilted, about 5 minutes. If all of the kale will not fit in your sauté pan, add it slowly as it cooks down. Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 additional minute.

Make the dressing: Shake all of the ingredients together in a mason jar.

Assemble the salad: Stir the Freekeh, butternut squash, cranberries, and walnuts into the kale. Add the dressing, toss gently to coat. Transfer to serving plates and serve warm or at room temperature.

Leftovers can be stored in the refrigerator in an airtight container for up to five days.

Nutrition Facts - 3 Servings

Calories 415.8
Total Fat 24.2 g
Saturated Fat 2.9 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 11.7 g
Cholesterol 0.0 mg
Sodium 61.1 mg
Potassium 446.3 mg
Total Carbohydrate 52.2 g
Dietary Fiber 9.5 g
Sugars 12.1 g
Protein 6.9 g