| Prep Time | 40 minutes |
| Servings |
4 servings
|
Ingredients
Salad
- 1 butternut squash cut into 1 inch pieces
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- Salt and pepper
- 1 cup ecoLife® Freekeh cooked according to package directions
- 2 leaves bunches of kale torn into bite size pieces
- 2 cloves of garlic chopped
- 1 tablespoon olive oil
- 1 pinch chili flakes
- 1 pinch nutmeg
- ½ cup dried cranberries
- ½ cup pecans or walnuts toasted
Dressing:
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- ½ tablespoon maple syrup
- ½ tablespoon orange juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Ingredients
Salad
Dressing:
|
|
Instructions
- Cook freekeh according to package directions and set aside.
- Heat oven to 400 degrees. Toss the squash with 1 tablespoon olive oil and maple syrup. Season with salt and pepper. Roast in the oven for 16-18 minutes. Remove and allow to cool.
- Sauté kale with 1 tablespoon of olive oil and garlic for about 5 minutes. Season with salt and pepper. Set aside.
- Mix all the dressing ingredients together in a bowl.
- Assemble salad by tossing freekeh, squash, kale, nuts, cranberries, and dressing. Taste and adjust seasoning accordingly.
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