Maple Roasted Butternut Squash and Freekeh Salad with Kale
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Maple Roasted Butternut Squash Freekeh Salad with Kale

Yield: 4 servings
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
A beautiful, healthy, and absolutely delicious fall salad! Butternut squash roasted with maple syrup and olive oil, garlicky sautéed kale, cranberries, walnuts, and Freekeh (a lovely whole grain), all tossed together with a maple Dijon vinaigrette. This cozy dish is perfect for a light lunch or hearty side.

Ingredients

For the Butternut Squash:

  • 1 butternut squash — (1 1/2-pound) peeled and 3/4-inch diced
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Kale and Freekeh:

  • 2 1/2 cups water
  • 1 teaspoon kosher salt — divided
  • 1 cup uncooked Bob’s Red Mill Freekeh
  • 1 tablespoon extra virgin olive oil
  • 8 cups chopped kale — tough stems removed (about 7 ounces)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper flakes

For the Maple Dijon Dressing and Serving:

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon orange juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup toasted walnut halves, — chopped

Instructions

  1. Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan, then drizzle with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat, then roast the squash for 15 to 20 minutes, turning once, until tender.
  2. Bring 2 1/4 cups water and 1/2 teaspoon 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.
  3. In a large sauté pan, heat 1 tablespoon 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.
  4. Make the dressing: Whisk together the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and pepper until combined. While whisking, slowly pour in the olive oil and continue stirring until well incorporated. (Alternatively, you can shake all of the ingredients together in a mason jar.)
  5. Assemble the salad: Stir the Freekeh, butternut squash, cranberries, and walnuts into the skillet with the kale. Pour enough of the dressing to nicely moisten the mixture over the top, toss gently to coat. Transfer to serving plates and drizzle a little more dressing over the top. Serve warm or at room temperature.

Recipe Notes

Leftover Maple Roasted Butternut Squash Freekeh Salad with Kale can be stored in the refrigerator in an airtight container for up to five days.
Course: Salad, Side Dish
Cuisine: American
Keyword: Healthy Salad Recipe, Maple Roasted Butternut Squash Freekeh Salad with Kale

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