Food recipes
Rye Berry, Winter Squash, & Kale Salad With Miso Dressing
Rye Berry, Winter Squash, & Kale Salad With Miso Dressing Ingredients: goji berries, dried salt, table squash, winter, butternut, raw oil, olive, salad or cooking rice vinegar, miso syrup, maple, canadian oil, olive,...
Rye Berry, Winter Squash, & Kale Salad With Miso Dressing
Ingredients:
goji berries, dried
salt, table
squash, winter, butternut, raw
oil, olive, salad or cooking
rice vinegar,
miso
syrup, maple, canadian
oil, olive, salad or cooking
kale, raw
seeds, sunflower seed kernels, dried
Directions:
Combine the rye berries, salt and 3 1/2 cups water in a heavy pot.
Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender.
Alternatively, cook the grain in a pressure cooker as you would for brown rice.
Preheat the oven to 450F Place the squash on a sheet pan and toss with the olive oil.
Roast for 25 minutes, stirring halfway through baking.
In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth.
Slowly whisk in the walnut oil.
Place the kale in a large bowl and toss with 2 tablespoons of the dressing.
Massage the dressing into the kale, until the leaves are soft and pliable.
Add the cooked rye berries, the roasted squash, and the remaining dressing and toss to coat.
Sprinkle the nuts over the top and serve warm or at room temperature.
Ingredients:
goji berries, dried
salt, table
squash, winter, butternut, raw
oil, olive, salad or cooking
rice vinegar,
miso
syrup, maple, canadian
oil, olive, salad or cooking
kale, raw
seeds, sunflower seed kernels, dried
Directions:
Combine the rye berries, salt and 3 1/2 cups water in a heavy pot.
Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender.
Alternatively, cook the grain in a pressure cooker as you would for brown rice.
Preheat the oven to 450F Place the squash on a sheet pan and toss with the olive oil.
Roast for 25 minutes, stirring halfway through baking.
In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth.
Slowly whisk in the walnut oil.
Place the kale in a large bowl and toss with 2 tablespoons of the dressing.
Massage the dressing into the kale, until the leaves are soft and pliable.
Add the cooked rye berries, the roasted squash, and the remaining dressing and toss to coat.
Sprinkle the nuts over the top and serve warm or at room temperature.