Tuscan Kale and Butternut Squash Grain Salad

November 21, 2019

1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups)
2 cups grain of choice (Barley, Quinoa, Faro)
2–3 Bunches of Joe’s Premium Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
2 tablespoons sherry cooking wine
1/2 cup minced shallots
1 tablespoon finely chopped sage
2 garlic cloves, minced
6 tablespoons extra-virgin olive oil
Salt & pepper

Preheat the oven to 400°. On a baking sheet, mix the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.
Meanwhile, in a medium saucepan, cover the grain with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes and water is evaporated.
Add the kale to the grain and saute for 3-5 minutes together. Cover, remove from the heat, and let stand until the kale is wilted, 5 minutes. Add the wheat and kale to the squash in a large bowl.
In a medium skillet, heat 2 tablespoons of oil. Add the shallots and cook over medium high heat until translucent & almost brown, 3 to 4 minutes. Add the sage, garlic, and cook for 1 minute, until fragrant. Add the sherry cooking wine and simmer, stirring, until evaporated. Add the warm shallot and garlic mixture into the salad and toss. Season with salt &pepper.

Serve and Mangia.