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AUTUMNAL BUTTERNUT SQUASH SALAD WITH SPICED KOMBUCHA DRESSING



Celebrate Thanksgiving with this Roasted butternut squash salad full of fall flavors and Flying Eagle Kombucha pickled veggies. Loaded with fall vegetables, quinoa, and kale, topped with pomegranate seeds, FEK pickled red onions and pickled gingery carrots, and an oil-free spiced kombucha vinaigrette.


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INGREDIENTS


Roasted Vegetables

note: Cut all veggies in equal-sized pieces in similar sizes when roasting together to roast equally.

  • 2 cups butternut squash cubed

  • 2 cups cauliflower florets

  • 2 cups Brussels sprouts cut in half

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

Other Ingredients

Spiced Kombucha Vingiagrette


  • ⅓ cup FEK Pineapple Spice Tepache kombucha

  • 1 Tablespoon horseradish root grated, or pureed

  • 2 cloves garlic

  • 2 teaspoons fresh lemon juice

  • 2 teaspoons stoneground mustard

  • 2 teaspoons green onions

  • ¼ teaspoon red pepper flakes

  • ½ cup water to thin as needed

  • Salt for flavor if needed



INSTRUCTIONS


Roasting the Vegetables

  • Preheat the oven to 425 degrees.

  • Cut the vegetables into equal bite-sized pieces and rinse an additional time before placing a single layer on a baking sheet lined with parchment paper or a silicone baking mat.

  • Sprinkle with onion and garlic powder.

  • Cook for 25-30 minutes; remove from the oven and allow to cool completely.

Dressing / Quinoa Topping

  • Add all the ingredients to a blender.

  • Blend until smooth, cover, and refrigerate until chilled.

  • Prepare the quinoa and other ingredients.

  • Cook quinoa according to directions.

  • Allow the quinoa to cool completely.

  • Chop the kale by first removing the stems and then coarsely chopping the kale.

Serving the Salad

  • Place chopped kale in a large bowl or on a platter.

  • Add cool quinoa and pickled red onions and gingery carrots

  • Now add the cooled roasted butternut squash, cauliflower, and Brussell sprouts.

  • Next, add pomegranate seeds.

  • Pour dressing over the salad, toss and coat the kale and other ingredients.

  • Dress salad in advance to soften the kale and enhance flavors.


psst..Jump on our Black Friday Sale and get 20% of $40+ Use Code: SHOPWITHUS


Other Festive Recipes you might like:


-Have you seen our Kombucha Brine making your bird the tenderest bird ever?!

-Or Looking for something SWEET instead?! You definitely want to see our "Indian Pudding" recipe honoring our founder's Ojibwe roots!




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