Rustic salad made with grilled butternut squash, fresh black kale, and nectarines topped with a garam masala and maple vinaigrette.
The dressing is as good as the grilled butternut squash. It’s got both heat and sweetness which pairs well with the smoky butternut squash slices. The nectarines add both texture and tartness.
For the Salad
- Butternut Squash
- Black Kale
- Wheat Berries
- Dried Cherries
- Fresno peppers
- Red Onion
For the Vinaigrette
- Maple Syrup
- Olive Oil
- Balsamic Vinegar
- Garam Masala
Grilled Salad Instructions
Make the dressing
Mix all ingredients in a small mixing bowl and set the dressing aside.
Make the salad
Cut the squash in half lengthwise. Scoop out the seeds using a melon baller or spoon. Cut the squash in 1/4 inch half moons.
Prepare your grill for direct grilling (around 400 degrees F). Toss the squash in olive oil then grill for 30 minutes, flipping halfway. Add sliced nectarines for the last 10 minutes of cooking. Remove squash and nectarines from the grill and set aside.
While squash is grilling cook the wheatberries. Bring the berries to a boil then simmer covered 5-10 minutes. Drain and set aside to cool.
Roughly chop the kale. Cut the peppers and onions into thin slices. In a large mixing bowl add kale, onions, peppers, squash, nectarines, dried cherries, and cooked wheatberries. Add the vinaigrette and toss well.
Grill time for the squash will depend on their thickness. Cut them thinner for faster cook time.
I added the wheatberries for texture given they can be on the chewy side. Consider these optional. If you prefer an alternative black rice, pearl couscous, or even nuts/seeds like pine nuts, cashews, or pumpkin seeds could work.
The black kale will wilt in the salad dressing so no need to cook. Just cut them into smaller strips or rough cuts which will make it easier to absorb flavors.
Goat cheese is a nice finishing touch, but optional.
You can make the dressing ahead of time and allow it to sit a spell before using. The longer it sits the more the flavors come together.
Feel free to eat as is for a vegan salad or add grilled shrimp or chicken for a full main dish salad.
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For the salad
- 1 medium butternut squash sliced into 1/2 inch thick half-moons
- 1 bunch black kale cleaned and cut into rough pieces
- 1/2 cup Wheat Berries
- 1/4 cup dried cherries
- 4 Fresno peppers sliced lengthwise thinly
- 2 Nectarines sliced
- 1 red onion thinly sliced
- Goat Cheese optional
For the vinaigrette
- 2 tbsp Maple syrup
- 1/4 cup Olive Oil
- 1/4 cup Balsamic Vinegar
- 1/2 tbsp garam masala
Make the vinaigrette
- Make the vinaigrette by mixing the maple syrup, balsamic vinegar, oil, and garam masala in a bowl
Make the salad
- Half the squash and scoop out the seeds with a spoon or melon baller.
- Slice the butternut squash halves into 1/4 – 1/2 inch moves.
- Toss squash in olive oil then grill at 400 degrees for 30 minutes, flipping after 15 minutes
- Add sliced nectarines to the grill at the 15-minute mark.
- Remove squash and nectarines then set aside
- Add the squash, kale, nectarines, onions, cherries, peppers, and wheat berries to a large bowl. Add the vinaigrette and serve with goat cheese