Free sample with every online Canadian order
Sign up for our newsletter and be notified first when we have sales and release new products.
Hearty grains and roasted butternut squash compliment the tart, herbaceous dressing in this salad. Whether its the heart of winter or a summer picnic, this salad makes an excellent addition to your meal. Plus, it can be enjoyed with the grains and squash warm or chilled; either option is delicious!
Rated 5.0 stars by 1 users
Lunch, Dinner
North American
4-6
15 minutes
45 minutes
Hearty grains and roasted butternut squash compliment the tart, herbaceous dressing in this salad. Whether its the heart of winter or a summer picnic, this salad makes an excellent addition to your meal. Plus, it can be enjoyed with the grains and squash warm or chilled; either option is delicious!
Author:Evoolution
1 Kale bunch, stripped
½ Cup quinoa
½ Cup bulgar
½ Cup toasted pumpkin seeds
½ Cup goat cheese, crumbled
¼ Cup dried cranberries
4 ½ Tbsp. Wild Rosemary Olive Oil
3 Tbsp. Pomegranate Balsamic
1 Tbsp. Grainy mustard
Salt and pepper
Preheat the oven to 400°F. Toss butternut squash in 1 Tbsp. Wild Rosemary Olive Oil and salt. Roast for 30-35 minutes, turning halfway.
Bring 2 cups of water to a boil, add in the quinoa and bulgur, stir and bring back to a boil then set heat to low and cover for 10 minutes. Then turn off the heat and leave covered for 5 more minutes before fluffing.
Combine Pomegranate Balsamic, 3 Tbsp. Wild Rosemary Olive Oil, mustard, salt, and pepper to taste. Shake in a mason jar to combine.
In a bowl, add the kale leaves, ½ Tbsp. Wild Rosemary Olive Oil, and salt. Massage the kale to tenderize until dark green.
In a large bowl, add the grains, kale, squash, seeds, cheese, and cranberries. Drizzle with dressing and toss to combine.
Try this salad warmed or chilled; either option is delicious!
Sign up for free gifts, recipes, promotions, and more!
Leave a comment