Hearty 5-Grain Salad with Tahini & Preserved Lemon Vinaigrette | PC.ca
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NewHearty 5-Grain Salad with Tahini & Preserved Lemon Vinaigrette

A Hearty 5-Grain Salad with winter squash and eggplant is in a large and small serving sized bowl next to a small serving bowl filled with a tahini & lemon vinaigrette

PC Tahini Preserved Lemon Vinaigrette

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Hearty 5-Grain Salad with Tahini & Preserved Lemon Vinaigrette

This easy entrée is made possible thanks to a few tasty time savers. Ready-to-heat grilled eggplant...

This easy entrée is made possible thanks to a few tasty time savers. Ready-to-heat grilled eggplant, a zesty tahini lemon vinaigrette and a pre-made grain blend. Simply serve it warm or chilled.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Canadian, American, Middle-Eastern style
  • Season: Winter
  • Course: Main, Side
  • Main Ingredient: 5-Grain Salad
  • Amount Per Serving

  • Serving Size

  • Sodium

  • Sugars

  • Protein

  • Calories

  • Total Fat

  • Dietary Fibre

NewHearty 5-Grain Salad with Tahini & Preserved Lemon Vinaigrette

A Hearty 5-Grain Salad with winter squash and eggplant is in a large and small serving sized bowl next to a small serving bowl filled with a tahini & lemon vinaigrette

PC Tahini Preserved Lemon Vinaigrette

  • Amount Per Serving

  • Serving Size

  • Sodium

  • Sugars

  • Protein

  • Calories

  • Total Fat

  • Dietary Fibre

How to make

Ingredients

  • 1½ cups (375 mL)peeled and cubed winter squash, such as kabocha, butternut or acorn (1/2-inch cubes)
  • 2 tbsp (30 mL)olive oil, divided
  • 1½ tsp (7 mL)salt, divided
  • 1/2 pkg (3/4 cup)PC® Blue Menu 5-Grain Blend
  • 1/2 cup (125 mL)PC® Tahini & Preserved Lemon Vinaigrette, divided
  • 2 tbsp (30 mL)chopped fresh mint, divided
  • 1/2 pkg (250 g)PC® Grilled Ready Veggie Eggplant
  • 1/4 cup (60 mL)pomegranate arils (optional)
  • 2 tbsp (30 mL)coarsely chopped PC® Honey Roasted Pistachios
  • 2 tbsp (30 mL)crumbled feta cheese

How to make

  • Step 1Preheat oven to 425ºF (220ºC). Spread squash over parchment-lined baking sheet. Drizzle with 1 tbsp (15 mL) oil and sprinkle with 1/2 tsp (2 mL) salt. Bake, turning half-way, until tender when pierced with tip of sharp knife, about 20 minutes.
  • Step 2Meanwhile, bring 4 cups (1 L) water to a boil in a small saucepan. Stir in grain blend and 1/2 tsp (2 mL) salt. Reduce heat to medium-high and cook uncovered 10 minutes. Drain and transfer to bowl. Stir in 1/4 cup (60 mL) vinaigrette and 1 tbsp (15 mL) mint until evenly coated.
  • Step 3Meanwhile, heat remaining 1 tbsp (15 mL) oil in large nonstick skillet over medium. Working in batches, arrange eggplant in single layer. Do not crowd. Cook 5 to 7 minutes, turning occasionally, until heated through and lightly browned. Season with remaining 1/2 tsp (2 mL) salt.
  • Step 4Arrange eggplant in a single layer across bottom of an oval or round serving platter. Spread marinated grains evenly over eggplant. Layer with squash, pomegranate arils (if using), pistachios and cheese. Drizzle with remaining 1/4 cup (60 mL) vinaigrette and garnish with remaining 1 tbsp (15 mL) mint. Serve immediately or chill, if desired.
  • Try this: Add more depth of flavour to the grain base by stirring in 1/4 tsp each ground cumin and coriander. Add them in Step 2 at the same time as you stir in the vinaigrette.

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