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Fall Salad with Butternut Squash and Amaranth

A hearty fall salad made with butternut squash, amaranth, and kale.

Course Salad
Cuisine American
Keyword amaranth, butternut squash, fall salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the Salad

  • 1 cup uncooked amaranth
  • 1/2 tsp salt
  • 3 cups kale leaves, chopped
  • 1/2 red onion, finely chopped
  • 1 cup roasted butternut squash, chopped and cubed
  • 1/2 cup cashew pieces

For the Dressing

  • 1/4 cup extra virgin olive oil
  • juice of 1/2 lemon (approximately 1 1/2 tablespoons)
  • 1 tsp honey
  • salt to taste

Instructions

Salad Prep

  1. 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.

  2. In a large bowl, toss the amaranth with the kale leaves and red onions. Set aside.

  3. Make the dressing: Whisk together the olive oil, lemon juice, and honey, Pour over the kale and amaranth and toss to combine.

  4. Stir in the butternut squash cubes and cashews. Serve slightly warm or at room temperature.