Kasha or Freekeh Salad With Roasted Squash, Pecans and Pomegranate

This salad works equally well with kasha or freekeh, both of which have a nutty-earthy flavor that serves as a great backdrop for sweet roasted butternut squash and sweet-tart, crunchy pomegranate seeds. Lately I have gotten into the habit of roasting diced butternut squash to keep on hand in the refrigerator for a few days; I usually don’t know in advance what I am going to use it for; then one night it finds its way into a salad like this one, the next night into a risotto, and so on until it is time to roast up another one. Four cups diced squash looks like a lot, but it reduces down to about 1 1/2 cups when you roast it, so you will use it up quickly (I use all of it, for example, in this salad).

Ingredients

• 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into small dice (about 1/2 inch), about 4 cups
• 6 tablespoons extra virgin olive oil
• Salt to taste
• 4 cups cooked kasha or freekeh
• ½ cup pecans, lightly toasted
• ½ cup pomegranate seeds (more to taste)
• ¼ cup chopped fresh parsley or mint, or a combination
• 2 tablespoons sherry vinegar
• 2 tablespoons pomegranate molasses
• ½ teaspoon ground allspice
• 2 tablespoons walnut oil (more to taste)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    739 calories; 32 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 105 grams carbohydrates; 15 grams dietary fiber; 8 grams sugars; 18 grams protein; 190 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 8

Preparation

1. Heat the oven to 425 degrees. Line a sheet pan with parchment. Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred). Remove from heat.
2. Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
3. In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, and salt to taste. Whisk in remaining 4 tablespoons olive oil and walnut oil. Taste and adjust seasoning. Add black pepper if desired.
4. Add squash to grain mixture. Add dressing, toss together and serve.

• Advance preparation: Both cooked grains and roasted squash will keep for 3 or 4 days in the refrigerator.

45 minutes to 1 hour