Butternut Squash Kasha Salad with Citrus Vinaigrette and Spicy Almonds

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Butternut Squash Kasha Salad with Citrus Vinaigrette

and Spicy Almonds

 

1 butternut squash, peeled, seeded, and cut into 1

inch cubes

3 tbsps. 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 tbsp. honey

1 small shallot, peeled

3 tbsps. olive oil

1/2 cup blanched almonds

cayenne pepper to taste

1/2 tbsp. 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 degrees. 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.

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 to 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 tbsps. 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

degrees. 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 tbsps. of the

vinaigrette. Add lemon zest, mint and almonds. Toss,

taste and adjust seasonings/dressing as desired. Serve

immediately. Serves 6.

 

 

 

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