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Food To Glow's warm squash, kale, berries and pecan salad
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Made with festive berries, wholegrains and pecans, with a sweet cranberry vinaigrette to drizzle over
While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.
Serves: 6 as a side salad
1 Coquina butternut squash, peeled, deseeded and cubed
1 tbsp olive oil
½ bag (125g) Waitrose LOVE life freekeh and quinoa
60g dried cranberries or goldenberries
40g fresh or frozen cranberries, washed and halved
40g kale, ribs removed and leaves thinly sliced
For the cranberry vinaigrette:
15g fresh cranberries
1 tbsp apple cider vinegar
3 tbsp Rapeseed/Canola oil
1 tsp Dijon mustard
2 tsp honey or maple syrup
¼ tsp ground allspice or ground cinnamon
1/8 tsp ground cumin
Water to thin as desired
Salt and pepper, to taste
1. Preheat the oven to 200C, gas mark 6. Toss the butternut squash cubes in the oil and lay on a baking tray. Roast the squash in the oven for 25 minutes, or until lightly coloured. When there is five minutes of cooking time left, pop the pecans onto a small tray and place in the oven to toast.
2. While the squash is roasting, cook the freekeh and quinoa mix as directed. Drain and allow to cool.
3. Make up the dressing by adding all of the ingredients in a blender or food processor and blend until smooth and beautifully pink.
4. To assemble the salad, toss the warm squash and pecans with the cooked grains, fresh and dried cranberries and the shredded kale. Drizzle over the dressing over serve it in a jug on the side.
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