Make Ahead
Winter Curry Breakfast Salad with Roasted Butternut Squash
- Serves 5-6
Author Notes
Using the grains I had lingering in my pantry, this Winter Curry Breakfast Salad is a combination of rice and millet, kale, roasted vegetables and pomegranate seeds dressed in a citrus curry dressing. The dressing, well let's just say it might become your new every day vinaigrette. Topped with a poached egg, it's everything a winter breakfast should be. Nourishing and colorful, hearty yet fresh, and a celebration of in-season eating. —Amanda Paa | Heartbeet Kitchen
What You'll Need
Ingredients
- Winter Curry Grain Salad Ingredients
-
2 pounds
butternut squash (medium sized)
-
1/2
of a medium red onion, cut into 1/2 inch pieces
-
2 tablespoons
olive oil, divided
-
3/4 teaspoon
salt, divided
-
1 1/2 cups
cooked millet
-
1 cup
dry, long grain white rice
-
1
bunch of lacinato kale, leaves removed and cut into very thin strips
-
1/2 cup
pomegranate seeds
-
1
poached egg, per person*
- Citrus Curry Dressing
-
1/2 cup
freshly squeezed orange juice
-
1 1/2 tablespoons
minced fresh cilantro
-
1/2 teaspoon
Dijon mustard
-
1
garlic clove, minced
-
1 teaspoon
honey
-
2 teaspoons
sweet curry powder
-
1/4 cup
hazelnut or olive oil
-
1/2 teaspoon
salt
Directions
- Preheat oven to 375 degrees. Toss the squash with 1 1/2 tablespoons of olive oil and 1/2 teaspoon salt, then spread onto a large baking sheet. Toss the red onion with remaining olive oil and salt, then spread onto another baking sheet
- Place both in oven, and check on onions after about 8 minutes. Take them out when they are browned and have shrunk. Stir the squash at this time and roasting squash for another 25 minutes, until it can easily be pierced with a fork, but not mushy.
- While vegetables are roasting, add the rice to a medium saucepan and cover with 4 cups of water. Bring to a boil, then reduce heat to a simmer. And cook for about 35 minutes, or until rice is tender, but not mushy. Taste to be sure.
- Drain rice and return to empty pot. Set on stove and cover, letting steam for 5 minutes. Fluff with a fork and keep warm.
- Add roasted vegetables, kale and cooked millet to a large bowl. Pour hot rice over the top of it and mix all together. Cover with a cloth so that the warmth stays inside and the kale will wilt slightly from the heat.
- After 5 minutes, stir again and add dressing along with 1/2 of the pomegranate seeds, stirring to combine. Pour onto a platter or nice salad bowl for serving and top with remaining pomegranate seeds.
- Can be made one day ahead of time, will last for 4 days in refrigerator.
- *Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a gentle vortex in the water by stirring a spoon in the middle of it. Slowly tip the egg into the water, white first. Leave to cook for three minutes for a runny egg, 5 minutes for a more solid yolk. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Remove with slotted spoon and drain onto paper towel.
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