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
Maple Roasted Butternut Squash Freekeh Salad With Kale
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Ingredients for Maple Roasted Butternut Squash Freekeh Salad With Kale Recipe

  • 0.19 inch 1 Butternut Squash Peeled And Diced
  • 1/2 tablespoon Olive oil
  • 1/4 tablespoon Pure maple syrup
  • 1/4 teaspoon Kosher salt
  • 0.13 teaspoon Black pepper
  • 0.63 cup Water
  • 1/4 teaspoon Kosher Salt Divided
  • 1/4 cup Uncooked Bobs Red Mill Freekeh
  • 1/4 tablespoon Extra virgin olive oil
  • 2 cup Chopped Kale Tough Stems Removed
  • 1/2 teaspoon Minced Garlic
  • 0.13 teaspoon Kosher salt
  • 0.06 teaspoon Black pepper
  • 0.06 teaspoon Ground nutmeg
  • 0.06 teaspoon Crushed Red Pepper Flakes
  • 1/2 tablespoon Apple cider vinegar
  • 1/4 tablespoon Maple syrup
  • 1/4 tablespoon Orange juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher salt
  • 0.06 teaspoon Black pepper
  • 0.13 cup Olive oil
  • 0.13 cup Dried cranberries
  • 0.13 cup Toasted Walnut Halves, Chopped
Nutrition
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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
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Recipe By Well Plated