Happy second day of fall my friends! I’m really looking forward to sharing some great fall recipes with you. Fall cuisine is probably my favourite of the four seasons. Warm-coloured and hearty dishes, and of course lots of soups (my favourite!).
Today’s recipe was inspired by a salad I ate when I was at Shanti on a yoga-mediation retreat at the beginning of the month. My family gifted my mom a week long getaway to Shanti, and I naturally followed to keep her company, especially since I love practicing yoga and have recently been interested in mediation. The retreat was amazing! It’s located on Wolfe Island in Kingston with beautiful, quiet and serene grounds, providing the perfect environment for reflection and relaxation. Mediating is harder than I thought! It’s difficult to completely clear your mind for 30 mins. I really enjoyed it though. It sparked an interest to work mediation into my regular routine.
This nutrient-dense salad is a perfect meal itself. The hearty delicata squash and millet will keep you full and add great flavour and texture to this dish. I love delicata squash (aka potato squash) not only for its nutritional profile, but particularly because it’s super easy to work with. Its skin is thin and flavourful (no need for peeling) and once cooked, delicata squash retains its shape well. Millet is also a great, relatively unknown grain. It’s gluten-free and has a similar shape to quinoa, although its texture is different. It contains a wide variety of nutrients and is a great way change up your grains. I give this salad two thumbs-up for delicious and nutritious.
- 1 delicata squash
- ¾ cup dry millet
- 1½ cup water
- 1 bunch black kale
- ¼ cup dry cranberries (optional)
- olive oil
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp pure maple syrup
- 1 small garlic clove
- 2-3 tbsp water (depending on thickness of your tahini)
- pinch of salt
- Preheat oven to 425°F (220°C).
- Thoroughly wash delicata squash to ensure no dirt is on its skin. Cut top & bottom off & slice in half lengthwise. Remove seeds & fibers with a spoon. Slice each half into ½ inch (1.5 cm) pieces, forming half-moon shapes. Toss squash pieces with a little olive oil & salt in a bowl. Arrange in a single layer on a baking sheet. Bake for 40 mins, turning pieces over halfway. Once roasted, remove from oven & allow to cool.
- In the meantime, combine dry millet, water, 1 tbsp olive oil & a pinch of salt in a small pot & bring to a boil. Simmer until all the water is absorbed, stirring occasionally. Once the millet is cooked, remove from heat & allow to cool. I like to spread the millet out on a large plate for faster cooling.
- Thoroughly wash black kale leaves. Remove stems & tear leaves into bite-size pieces. Place in a large bowl.
- To make the dressing, add all dressing ingredients to a small blender (I used the Magic Bullet) & blend until smooth.
- Once cooled, combine squash & millet with kale leaves. If using cranberries, add them as well. Dress the salad just before serving.