When I grow up I want to be a salad rights activist and stand up for all the salads around the world because it’s not fair that they always get such a bad rep.
Boring, tasteless, bland, unappetizing… why would you call salad such things when salad is actually like the Jon Snow of foods, ie: mouthwatering, lush, divine, delicious, scrumptious and tempting *copies the entire Thesaurus page*
But why do people seem to think that salad = sadness in a bowl? Hello, have you ever even tried salad? Don’t you mean that salad = awesomeness in a bowl the size of small country (‘cos ain’t nobody got time for a tiny salad!)???
Salads can actually be delicious, filling and packed with nutrients which make you feel your best. They’re also usually easy to throw together and lots of them make such goods make-ahead meals. What’s not to love?
Plus you can go wild with the flavour combos and try something different everyday! And you get to use up all the bits and bobs lurking around in your fridge! Again, is there any reason not to go crazy for salad?
This combo was actually born from my need to empty my dorm fridge before I went home for the weekend. And boy, did I like it so.darn.much that I found myself making this over and over again in an insane, obsessive way. You cannot blame me: it is that good.
Wild race makes such a perfect base since it’s most flavoursome than most grains, but I’m thinking you could also go for quinoa and jasmine rice and still get pretty tasty results.
Then there are these delicious caramelised butternut squash bits, which are seasoned with urry powder and will make your tastebuds go “oooomph”. Plus fruit – who doesn’t love fruit in salads? It takes salad to a whole new tasty level, and it will also adds tons of vitamins and healthy benefits.
And can we talk about this dressing?
Oh dear. Oh dear. OH DEAR.
Salty enough to make a nice complement to the sweetness of the fruit, with a light sweet touch from the maple syrup and an edge of slight bitterness from the dark tahini – this is what all dressings want to look like when they grow up.
And then there’s candied ginger. CANDIED GINGER GUYS. That stuff is so addictive that it makes me want to sell my house so I can purchase the world’s official candied ginger reserve.
Why are you still here? I stopped making sense like 47 posts ago AND you need the salad. So get off your feet and make yourself a huge bowl!
- 200 grams butternut squash
- 2 tsp. curry powder
- 1 tsp. extra-virgin olive oil
- 1 apple
- a handful of candied ginger
- a handful of blueberries
- a handful of pomegranate seeds
- a handful of pepitas
- 100 grams wild rice (uncooked)
- 100 grams mixed leaves
- 2 tbsp. dark tahini
- juice from 1 lemon
- 1/4 tsp. garlic powder
- 2 tsp. maple syrup
- 1 tsp. tamari sauce
- Start by cooking the wild rice according to package directions.
- Heat 1 tsp. of olive oil in a sauce pan. When it's warm, add the butternut squash (cut into cubes). Season to taste with salt and pepper and add the curry powder. Sautee on medium until golden and caramelised.
- Toss all of the ingredients into a bowl and drizzle the dressing on top.
- Whisk all the ingredients together in a bowl until combined. You might need to add salt if the tahini you're using hasn't any.
- Dressing can be kept for up to 3 days (that I know of) in an airtight container in the fridge.
- You can use soy sauce (not gluten free) instead of tamari if you aren't able to find it.
- Honey can be used in place of maple syrup.
- This recipe is vegan and gluten free.