Butternut Squash Kasha Salad with Citrus Vinaigrette and Spicy Almonds

Butternut Squash Kasha Salad with Citrus Vinaigrette and Spicy Almonds

Serves 6 as a side dish
A robust early fall salad combining roasted organic butternut squash and Kasha grain with a zesty citrus vinaigrette, fresh mint and the added crunch of spicy almonds. This vegetarian, dairy-free and gluten-free dish is perfect for entertaining guests with special dietary needs.
  • 1 butternut squash, peeled, seeded, and cut into 1- inch cubes
  • 3 tablespoons vegetable oil
  • Sea salt, to taste
  • Ground pepper, to taste
  • 1/2 cup kasha grain
  • 1 1/3 cup water
  • Juice of 1 grapefruit
  • 1 cup orange juice
  • Juice of 2 lemons
  • 1 tablespoon honey
  • 1 small shallot, peeled
  • 3 tablespoons olive oil
  • 1/2 cup blanched almonds
  • Cayenne pepper, to taste
  • 1/2 tablespoon vegetable oil
  • Zest of 1 lemon
  • 1/4 cup fresh mint, finely chopped (about 1/2 bunch)
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To roast the squash, preheat oven to 350°F. 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.

To cook the 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—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 tablespoons 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°F. 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 tablespoons of the vinaigrette. Add lemon zest, mint and almonds. Toss, taste and adjust seasonings/dressing as desired. Serve immediately.
Nutritional Info: 
Per Serving: 350 calories (200 from fat), 22g total fat, 2.5g saturated fat, 210mg sodium, 39g carbohydrates, (8 g dietary fiber, 11g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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