KASHA WITH SQUASH AND POMEGRANATE
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. Lately I have gotten into the habit of roasting diced butternut squash to keep on hand in the refrigerator for a few days; I usually don't know in advance what I am going to use it for; then one night it finds its way into a salad like this one, the next night into a risotto, and so on until it is time to roast up another one. Four cups diced squash looks like a lot, but it reduces down to about 1 1/2 cups when you roast it, so you will use it up quickly (I use all of it, for example, in this salad).
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer, side dish
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Line a sheet pan with parchment. 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.
- Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
- 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.
- Add squash to grain mixture. Add dressing, toss together and serve.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 17 grams, Carbohydrate 77 grams, Fat 20 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 485 milligrams, Sugar 7 grams
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Sheneka Trusdale
[email protected]This is a great recipe for a cold winter day. It's warm and comforting, and the flavors are just perfect.
Joseph j Alpha
[email protected]I made this for a potluck and it was a huge hit! Everyone loved it and asked for the recipe. I'll definitely be making it again.
Amen Mana
[email protected]This is a really easy recipe to follow, and the end result is delicious. I especially liked the contrast between the sweet squash and the tart pomegranate.
doggie puppy :D
[email protected]This was a bit too sweet for my taste. I think I would have preferred it with less pomegranate, or maybe with a different fruit altogether.
Quet Boy Rifat Islam
[email protected]This is a great recipe for a healthy and filling meal. The kasha is a good source of protein and fiber, and the squash and pomegranate add a lot of vitamins and minerals. I would definitely recommend this recipe.
Precious Abiaziem
[email protected]This was a delicious and unique dish. I had never tried kasha before, but I really enjoyed it. The squash and pomegranate were a great addition and added a lot of flavor. I will definitely be making this again.
Mia Ortiz
[email protected]I thought this recipe was just okay. The kasha was a little bland for my taste, and the squash and pomegranate didn't really add much flavor. I won't be making this again.
Fales Silas
[email protected]Just made this for dinner and it was a hit! Everyone loved it, even my picky kids. The kasha was fluffy and flavorful, and the squash and pomegranate were a perfect complement. Definitely a keeper!
nupur halder
[email protected]This was really tasty. It was easy to make too. The squash was nice and sweet, and the kasha was cooked perfectly. The pomegranate was a great touch and added a nice burst of flavor.
sabiha hossain
[email protected]This is a fantastic dish! The kasha is cooked perfectly and the squash and pomegranate add a delicious sweetness and tartness. I will definitely be making this again.