Wheat Berry Salad with Kale

Wheat berry salad is one of those dishes that always reminds me of fall dinners and big family gatherings. Chewy wheat berries mixed with roasted squash and savory nuts bring something earthy and satisfying to the table. This recipe became a staple in my kitchen after I discovered how well the sweet and tangy notes could brighten cold-weather meals.

This salad taught me that simple ingredients like sage and roasted shallot can surprise you with incredible depth. Once I brought it to a friend’s Friendsgiving and it disappeared faster than the mashed potatoes.

Ingredients

• Cooked wheat berries: Choose plump wheat berries with a firm texture for chew and heartiness
• Roasted butternut squash cubes: Pick a squash that feels heavy for its size and has firm unblemished skin for best results
• Medium shallots: Chopped for a mellow onion flavor that sweetens when roasted
• Fresh sage leaves: Look for vibrant green leaves Avoid yellowing or wilting
• Extra virgin olive oil: Use a robust oil for drizzling and roasting
• Apple cider vinegar dressing: This adds a sweet tang Use a good quality vinegar for a fresher taste
• Lacinato kale: Known for its tender leaves and deep flavor Remove thick stems
• Toasted walnuts: Brings crunch and richness Choose fresh nuts to avoid any bitterness
• Dried cranberries: Buy unsweetened if you want a more tart salad
• Chopped parsley: Gives freshness Choose bright green leafy bunches
• Fresh thyme: Adds herbal notes Pick soft fragrant sprigs
• Shaved pecorino cheese: Offers a sharp final touch and savory finish
• Sea salt and freshly ground black pepper: Enhances all the flavors Use flaky sea salt if you can

Instructions

Prepare the Wheat Berries:

Cook the wheat berries according to package directions or your favorite method. Fully cooked wheat berries should be chewy but not crunchy. Drain well and let them cool before assembling the salad.

Roast the Vegetables:

Set your oven to four hundred degrees Fahrenheit. Cut a small butternut squash into cubes. Toss squash cubes with olive oil sea salt and black pepper spreading evenly on a parchment lined baking sheet. Roast for thirty to thirty five minutes until the edges are caramelized and insides are tender. Chop the shallots into half inch pieces and add them to the sheet with the squash for the last twenty to twenty five minutes. This coaxs out their sweetness and ensures everything cooks evenly.

Crisp the Sage:

Lay out fresh sage leaves and drizzle lightly with olive oil. Wrap them in foil and add to the pan for the final two minutes of roasting. Remove chop finely and set aside. Crispy sage brings an aromatic punch and texture contrast.

Make the Dressing:

Whisk together apple cider vinegar olive oil a bit of honey or maple syrup salt and pepper. Taste and adjust acidity or sweetness to your liking. This tangy dressing brightens up the earthy salad components.

Massage the Kale:

Strip lacinato kale from stems. Tear leaves into bite sized pieces. In a large bowl pour in a bit of the dressing and massage into the kale for two to three minutes. This softens its texture and tames any bitterness so you do not skip this step.

Combine and Toss:

Add cooked wheat berries roasted squash roasted shallots chopped sage toasted walnuts dried cranberries parsley thyme half a teaspoon of salt and plenty of pepper to the bowl with the kale. Pour in the remaining dressing and toss well to coat.

Finish and Serve:

Transfer the salad to a large platter or bowl. Top with freshly shaved pecorino cheese and a final drizzle of dressing and extra cracked black pepper. Serve warm room temperature or cold as desired.

Crisped sage has always been my secret ingredient in this salad It turns humble greens into something almost gourmet My little cousin once called them magic leaf crumbles after sneaking a taste from the baking sheet

Storage Tips

This salad keeps really well refrigerated for up to four days. Make sure to store it in an airtight container to keep the flavors vibrant and prevent the nuts from getting soggy. If you want to prep in advance waiting to add the cheese and nuts until serving will help them keep their texture.

Ingredient Substitutions

Farro barley or spelt berries offer a similar chewy bite if you do not have wheat berries. Instead of pecorino try feta or a vegan cheese. Feel free to use roasted sweet potato or acorn squash in place of butternut. Dried cherries or golden raisins can easily sub in for cranberries if that is what you have.

Serving Suggestions

Wheat berry salad makes an ideal vegetarian main at fall or winter gatherings. I love serving it alongside roast chicken or grilled sausages. For a lunchbox twist scoop it into a mason jar with extra greens on top and it travels perfectly.

Cultural and Seasonal Context

Wheat berries are used in salads all over Europe and the Mediterranean where grain salads help stretch seasonal veggies and herbs. This version leans into late fall flavors where squash and hearty greens really shine. Sometimes I swap in the first apples of the season for squash when the air is crisp and cool.

Seasonal Adaptations

Swap butternut squash for roasted carrot and parsnip in winter Fresh peas can stand in for kale in early spring Add cherry tomatoes and fresh basil in summer My best tip is always use the freshest herbs you can get Since the flavors are bold a little goes a long way

Success Stories

One Christmas dinner this salad was all my vegetarian relatives wanted It ended up being the first empty dish on the table and even the meat lovers had seconds. I have had friends request this recipe every time we host potluck dinners.

Freezer Meal Conversion

While the salad is best fresh you can freeze cooked wheat berries and roasted squash in individual portions. Thaw and combine with fresh kale dressing and toppings just before serving for a quick meal solution.

Sage is the sleeper hit of this salad I always use a little extra now after seeing how much the flavor comes through When my nephew first tried the crispy sage he said it made the salad taste like the holidays

Recipe FAQs

→ How do I cook wheat berries for this salad?

Simmer wheat berries in water until tender but chewy, usually about 60 minutes, then drain and cool before using.

→ Can I substitute another grain for wheat berries?

Yes, farro or barley work well if you want something with similar chew and nutty flavor.

→ What’s the best way to roast butternut squash?

Toss cut squash cubes with olive oil, salt, and pepper, then bake at 400°F until golden and tender.

→ Should the kale be raw or cooked?

Use raw lacinato kale, but massage it with dressing to soften and infuse extra flavor before combining.

→ Can I prepare this dish ahead of time?

Absolutely! Assemble all components, but add the cheese and extra dressing just before serving for best texture.