Kobocha Pomegranate Ancient Grain Salad

BY REBECCA JOHNSTON FITNESS COACH

This plant-based super salad recipe was created by our Expert Rebecca Johnston of BeNaturally.Fit 

Kabocha squash is sweet and creamy when roasted or baked. It is extremely versatile and can be used for salads, baking, and soups. Packed with beta-carotene, iron and lots of vitamins, this squash is delicious and so good for you. Rebecca recommends bringing this as a side dish to your next family dinner! 🙂

 

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Kobocha Pomegranate Ancient Grain Salad
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Servings
Ingredients
  • 1 Kabocha squash cut into thin wedges
  • 1 Large red onion cut into chunky wedges.
  • 4-5 Cloves of peeled garlic
  • 1 cup Bob Mills Grain Medley (or sub brown rice)
  • 3 cups vegetable stock
  • 1 bunch of kale
  • 1 pomegrante Just the seeds
  • 1/2 cup chopped mint leaves
  • 1/8 teaspoon smoked paprika
  • Desired amount desired plant based cheese (or make our Garlic Herb Vegan Cheese)
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons honey dijon mustard
  • 2 teaspoons tamari or soy sauce
  • 1/8 cup coconut vinegar
  • desired amount Himalayan salt and pepper
  • 1 clove freshly pressed garlic
Servings
Ingredients
  • 1 Kabocha squash cut into thin wedges
  • 1 Large red onion cut into chunky wedges.
  • 4-5 Cloves of peeled garlic
  • 1 cup Bob Mills Grain Medley (or sub brown rice)
  • 3 cups vegetable stock
  • 1 bunch of kale
  • 1 pomegrante Just the seeds
  • 1/2 cup chopped mint leaves
  • 1/8 teaspoon smoked paprika
  • Desired amount desired plant based cheese (or make our Garlic Herb Vegan Cheese)
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons honey dijon mustard
  • 2 teaspoons tamari or soy sauce
  • 1/8 cup coconut vinegar
  • desired amount Himalayan salt and pepper
  • 1 clove freshly pressed garlic
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Start by bringing your vegetable broth to a boil and adding the grain medley (or rice) then turn down the heat, cover and simmer for an hour or until soft.
  2. Preheat the oven to 400 degrees.
  3. Cut the kabocha squash into wedges (hello arm workout!) and red onion into chunky wedges and toss both in a little olive oil and a generous sprinkle of smoked paprika, salt and pepper. Put in the oven and set timer for 30-35 minutes.
  4. De-stem the kale and chop it up into bit size pieces. Massage the kale in a little olive oil and lemon. Set aside.
  5. De-seed the pomegranate (or be lazy and buy seeds ready to go!)
  6. Chop the mint.
  7. Once the grain medley is cooked, turn off the heat and add the kale and stir until combined. This helps soften the kale and makes the base of the salad.
  8. Now build your salad! Grain medley and kale on the bottom, roasted squash and red onion next. Then sprinkle the pomegranates, mint and feta on top. Drizzle with dressing.
  9. SERVE AND ENJOY!!!
Recipe Notes

rebecca-johnston-ambassador-page-bio-photo-01Rebecca Johnston is a fitness professional, blogger, Barre Fitness instructor and founder of Be Naturally Fit, an online business and her personal brand. She lives in North Vancouver with her husband and two daughters.Her online health and fitness coaching program, FIT CLUB, is where she teaches women how to love their bodies and regain their best health through a well-balanced plant-based diet, a positive mindset and of course fun, effective exercise. As a coach, writer, mother, and entrepreneur, her mission is to help women realize their true potential and have the power and knowledge to live their best lives.

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