Description
This nutrient-dense wheat berry salad features chewy whole wheat kernels combined with roasted butternut squash, caramelized shallots, and fragrant sage. Perfectly balanced with fresh lacinato kale, crunchy toasted walnuts, and sweet dried cranberries, it is finished with a zesty apple cider vinaigrette. This wholesome dish is ideal for busy weeknight meals or family gatherings, offering a rustic yet sophisticated profile that keeps well in the refrigerator for multiple days.
Ingredients
3 cups cooked wheat berries
1 small butternut squash, peeled and cubed
3 medium shallots, chopped
1/3 cup fresh sage leaves
4 tablespoons extra-virgin olive oil
1 bunch lacinato kale, stemmed and thinly sliced
1/3 cup toasted walnuts, chopped
1/3 cup dried cranberries
1/3 cup fresh parsley, chopped
3 tablespoons apple cider vinegar
1 teaspoon honey
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash and shallots with olive oil, salt, and pepper on a large baking sheet.
Roast for 20-25 minutes until tender and caramelized, adding the sage leaves during the last 5 minutes of roasting.
In a large bowl, whisk together the apple cider vinegar, honey, and a splash of olive oil to create the vinaigrette.
Add the cooked wheat berries, sliced kale, roasted vegetables, walnuts, cranberries, and parsley to the bowl.
Toss everything thoroughly until well combined and the kale has slightly wilted from the heat of the roasted squash.
Serve warm or chilled as a main course or side dish.
Notes
The salad can be prepped in advance and stored in the refrigerator for up to 3 days. Feel free to substitute the butternut squash with sweet potatoes or other seasonal root vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg