Tender grains and wholesome greens make for a salad that pays homage to Mediterranean flavors in a uniquely delicious way. Toss it together. Add Tillamook Cheese. Serve it as a Sunday dinner main course, or as a side along with roasted beef or lamb.
To make the dressing, combine ingredients in a bowl and whisk. Set aside.
In a pan, heat oil on medium. Add shallots and sauté until translucent.
Add the cubed butternut squash pieces to pan and cook, stirring regularly, until squash is lightly browned. Reduce heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes depending on how big you cut the pieces. Season to taste with salt and pepper, remove pan from heat, and set aside.
Cook grains according to package directions. Drain.
While grains are still hot, toss them with the kale ribbons in a large salad or mixing bowl.
Add about ¼ cup dressing and toss.
Add artichoke hearts, olives, parsley, chopped almonds, and dates, toss to combine. Toss in cubed cheese.
Transfer salad to a serving platter if desired and drizzle with more dressing to taste. Garnish lightly with whole almonds and serve!
Anne is a lifestyle blogger and author living in Los Angeles. When she’s not styling photos, creating recipes, and hosting events at her creative studio Light Lab, she’s at home with her four pets and her fiance watching British crime shows on Netflix.
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