Maple Roasted Butternut Squash Freekeh Salad With Kale Recipe
Recipe By Well Plated
A healthy and delicious fall salad recipe with roasted butternut squash, whole grain freekeh, and kale, all tossed in a maple dijon vinaigrette.
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40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
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serves4
Add to Shopping ListIngredients for Maple Roasted Butternut Squash Freekeh Salad With Kale Recipe
- 3/4 inch 1 Butternut Squash Peeled And Diced
- 2 tablespoon Olive oil
- 1 tablespoon Pure maple syrup
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 2.50 cup Water
- 1 teaspoon Kosher Salt Divided
- 1 cup Uncooked Bobs Red Mill Freekeh
- 1 tablespoon Extra virgin olive oil
- 8 cup Chopped Kale Tough Stems Removed
- 2 teaspoon Minced Garlic
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Crushed Red Pepper Flakes
- 2 tablespoon Apple cider vinegar
- 1 tablespoon Maple syrup
- 1 tablespoon Orange juice
- 2 teaspoon 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
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Well Plated