Kasha With Squash and Pomegranate
"This recipe is from the New York Times. This is what they say: "This salad works equally well with kasha or freekeh, both of which have a nutty-earthy flavor that serves as a great backdrop for sweet roasted butternut squash and sweet-tart, crunchy pomegranate seeds. Four cups diced squash looks like a lot, but it reduces down to about 1 1/2 cups when you roast it." The colours in this salad are beauteous!"
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (274.1 g)
- Calories 1079
- Total Fat - 98.7 g
- Saturated Fat - 58.8 g
- Cholesterol - 243.8 mg
- Sodium - 883.6 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 5.9 g
- Sugars - 8 g
- Protein - 9.1 g
- Calcium - 66.5 mg
- Iron - 3.3 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oven to 425 degrees. Line a sheet pan with parchment.
Step 2
Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred). Remove from heat.
Step 3
Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
Step 4
In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, allspice and salt to taste. Whisk in remaining 4 tablespoons olive oil and walnut oil. Taste and adjust seasoning. Add black pepper if desired.
Step 5
Add squash to grain mixture. Add dressing, toss together and serve.
Tip:
Step 6
Advance preparation: Both cooked grains and roasted squash will keep for 3 or 4 days in the refrigerator.
Tips
No special items needed.
1 Reviews
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