Roasted Butternut Squash and kale salad
Warm fall / winter salad with oven roasted tamarind flavored butternut squash, baby kale and couscous
Ingredients
- 1 medium butternut squash washed peeled and diced into ~1/2 inch cubes ( 3 cups)
- 2-4 sage leaves
- 2/3 cups semolina couscous cooked according to package direction
- 1/4 cup sliced onions
- 1 bunch of kale (wash and roughly chop)
- 2 Tbsp Essiespice Tamarind Oh (Or any sweet tamarind sauce)
- 2 tsp pineapple balsamic (or lemon juice)
- salt and pepper to taste
- 1 Tbsp smart balance olive oil spread (Or any high heat cooking oil)
Instructions
- Preheat oven to 400
- In a large fry pan melt olive oil spread, add sage leaves, stir and cook for about 1 minute. Turn heat off. Add squash and TamarindOh sauce. Mix well. Transfer to a baking sheet and bake at for 30 minutes or until tender
- Then, heat oil in a large fry pan and sauté onions for 1-2 minutes. Add chopped kale, 1- 2 Tablespoons of water, cover and cook for about 3 minutes (most of the water should've evaporated) until just tender . Add balsamic and stir.
- Combine with couscous and finally add oven roasted squash , stir gently.Season to taste and enjoy