SEATTLE — A salad can come in many forms and flavors. Our favorite plant-based chef Makini Howell from Plum Bistro on Capitol Hill shares her recipe for a protein-packed grain salad that's so good you'll return for seconds. She joined us from Makini's Kitchen.
Faro and Butternut Squash Salad with Roasted Apples
Ingredients:
Salad
● 2 cups cooked wheat berries
● 1 Granny Smith apple, cored and sliced into ½” wide wedges
● One small (2 to 2 ½ pounds) butternut squash
● 1 tablespoon olive oil
● ¼ teaspoon salt, plus more for sprinkling
● 5 ounces of baby arugula (about 5 cups, packed)
● ⅓ cup dried cranberries
● ½ cup spicy pecans
Ginger Dressing
● ¼ cup olive oil
● 2 tablespoons lemon juice
● 1 teaspoon finely grated fresh ginger
● 1 teaspoon maple syrup
● ½ teaspoon Dijon mustard
● ¼ teaspoon salt
● Freshly ground black pepper, to taste
Directions:
To roast the apples: Preheat oven to 425 degrees Fahrenheit. Line one small and one large baking sheet with parchment paper. On the small sheet, arrange the apple wedges in a single layer. Bake the apple slices on the middle rack for 10 minutes, until they are starting to collapse on themselves but before they have burst open. Let the apple slices cool on the pan before removing. Meanwhile, to prepare the squash: Slice off the top and bottom ends of the squash, then slice it in half vertically. Use a spoon to scoop out the seeds and discard them. Slice the squash into ½″ wide half-moon shapes. Transfer the squash to the large baking sheet and drizzle with 1 tablespoon olive oil. Toss until the squash is lightly coated in oil and sprinkle with salt. Arrange the squash in a single layer and roast for 30 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.
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