A hearty fall salad made with butternut squash, amaranth, and kale.
Cook the amaranth: In a medium saucepan, bring 1 1/2 cups of water and 1/2 teaspoon salt to a boil. Add the amaranth, stir, return to boiling, then cover and reduce to a simmer. Cook for 20-25 minutes, or until water is absorbed and amaranth is chewy to taste.
In a large bowl, toss the amaranth with the kale leaves and red onions. Set aside.
Make the dressing: Whisk together the olive oil, lemon juice, and honey, Pour over the kale and amaranth and toss to combine.
Stir in the butternut squash cubes and cashews. Serve slightly warm or at room temperature.