Ingredients
US|METRIC
2 SERVINGS
Instructions
- Heat oven to 400°F.
- Toss butternut squash and shallots in 1 tablespoon of olive oil. Season with salt and pepper and spread evenly on a baking tray. Place in preheated oven for 40 minutes or until golden and tender.
- While the squash is cooking, prepare the teff grain by bringing 1 cup of salted water to a boil in a small pot. Add the teff grain, stir and reduce heat to low. Simmer, covered, for 10 minutes and then remove from heat and place a clean dishcloth, or paper towel, between the pot and the lid to absorb the moisture. Set aside.
- Make the salad dressing by combining chopped herbs, garlic, lemon zest, lemon juice, honey, and remaining 3 tablespoons of olive oil. Season with salt and paper to taste. Mix well to combine and set aside.
- Place kale in a large bowl and massage with a few teaspoons of the dressing.
- Fluff up the cooled teff grain with a fork and toss it in a large salad bowl with the kale and cooked squash and shallots.
- Drizzle with remaining dressing and top with crumbled feta, seeds, currants and tahini. this isn't me recipe, saw it healthy wanted to share