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Butternut Squash Kasha Salad with Citrus Vinaigrette and Spicy Almonds

Serves 6 as a side dish
Time 40 min
A robust 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.
Ingredients
  • 1 butternut squash peeled, seeded, and cut into 1- inch cubes
  • 4 1/2 tablespoons extra-virgin olive oil divided
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup kasha grain
  • 1 grapefruit Juice of
  • 1 cup orange juice
  • 2 lemons, plus zest of 1 lemon Juice of
  • 1 tablespoon honey
  • 1 small shallot
  • 1/2 cup blanched almonds
  • Cayenne pepper to taste
  • 1/4 cup fresh mint finely chopped (about 1/2 bunch)
Method

To roast the squash, preheat oven to 400°F. In a medium-size bowl, mix butternut squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat squash evenly with oil and spread on a rimmed baking sheet. Roast for about 20 minutes, stir with a spoon and roast for 10 minutes more or until squash is soft when pierced with a knife and slightly brown on the edges. Let cool.

Meanwhile, bring 1 1/3 cups 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 10-15 minutes or until cooked through. Drain any excess liquid and pour into a large bowl. Let cool.

To make the vinaigrette, mix grapefruit juice, orange juice and lemon juice in a bowl. Strain mixture into a blender. Add honey, shallot and a pinch of salt and pepper. 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. Set aside.

To make the spicy almonds, preheat oven to 250°F. Place the blanched, peeled almonds in a small mixing bowl, sprinkle with 1/2 tablespoon olive 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 cool.

To assemble salad, gently mix kasha with butternut squash. Add about 1/2 cup of the vinaigrette. Add lemon zest, mint and almonds. Gently toss, taste and adjust seasonings/dressing as desired. Serve immediately.

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.
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  • 1 butternut squash peeled, seeded, and cut into 1- inch cubes
  • 4 1/2 tablespoons extra-virgin olive oil divided
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup kasha grain
  • 1 grapefruit Juice of
  • 1 cup orange juice
  • 2 lemons, plus zest of 1 lemon Juice of
  • 1 tablespoon honey
  • 1 small shallot
  • 1/2 cup blanched almonds
  • Cayenne pepper to taste
  • 1/4 cup fresh mint finely chopped (about 1/2 bunch)