Winter is almost here and so are the darker days and chilly evenings. During this time, I crave earthier, warm salads For years I stuck to butternut and acorn squash but recently I’ve been trying new varieties of pumpkin and squash. 

Kabocha squash is sweet and creamy when roasted or baked. It is extremely versatile and can be used for salads, baking, and soups. Packed with beta-carotene, iron and lots of vitamins, this squash is delicious and so good for you.

This salad is an adaption of Donna Hay’s Smoky Squash Salad that I saw in the Vancouver Sun. I made my own vegan almond feta (surprisingly easy) and used Bob’s Red Mill Ancient Grains instead of the spelt grains in the original recipe.

This salad is NEXT LEVEL! Such a beautiful seasonal salad with some serious lasting power! Filling, delicious and the perfect combination of sweet and savoury.

Bring it to your next holiday dinner or party to really wow your friends and family:)

WHAT YOU NEED

• 1 Kabocha squash cut into thin wedges
• 1 large red onion cut into chunky wedges.
• 4-5 cloves of peeled garlic
• 1 cup of Bob Mills Grain Medley-> HERE (or sub brown rice)
• 3 cups of vegetable stock
• 1 bunch of kale
• Seeds from 1 pomegranate 
• 1/2 cup of chopped mint leaves
• smoked paprika 
• Feta or make Almond feta

DRESSING

• 1/4 cup of olive oil
• 2 tbsp of honey dijon mustard
• 2 tsp of tamari or soy sauce
• 1/8 cup of coconut vinegar
• salt and pepper
• 1 clove of freshly pressed garlic

Put all ingredients into a mason jar and shake.

 

WHAT TO DO

1. Start by bringing your vegetable broth to a boil and adding the grain medley (or rice) then turn down the heat, cover and simmer for an hour or until soft. 
2. Preheat the oven to 400 degrees.
3. Cut the kabocha squash into wedges (hello arm workout!) and red onion into chunky wedges  and toss both in a little olive oil and a generous sprinkle of smoked paprika, salt and pepper. Put in the oven and set timer for 30-35 minutes. 
4. De-stem the kale and chop it up into bit size pieces. Massage the kale in a little olive oil and lemon. Set aside.
5. De-seed the pomegranate (or be lazy and buy seeds ready to go!)
6. Chop the mint.
7. Once the grain medley is cooked, turn off the heat and add the kale and stir until combined. This helps soften the kale and makes the base of the salad.
8. Now build your salad! Grain medley and kale on the bottom, roasted squash and red onion next. Then sprinkle the pomegranates, mint and feta on top. Drizzle with dressing.
9. SERVE AND ENJOY!!!

I hope your family enjoys this salad as much as mine did! I had it cold the next day and it was still delicious. 

xoxo

Rebecca