Wheat Berry Salad with Squash (Print Version)
Wholesome wheat berries, roasted squash, kale, cranberries, and pecorino come together in a vibrant dish.
# Ingredients:
→ Salad Base
01 -
3 cups cooked wheat berries
02 -
2 cups roasted butternut squash, cubed (from 1 small squash)
03 -
1 cup chopped shallots (about 3 medium), cut into 1/2-inch pieces
04 -
1/3 cup fresh sage leaves
05 -
1 bunch lacinato kale, stems removed
→ Dressing & Finishing
06 -
Extra-virgin olive oil, for drizzling
07 -
Apple cider vinegar dressing
08 -
1/3 cup toasted walnuts, chopped
09 -
1/3 cup dried cranberries
10 -
1/3 cup chopped fresh parsley
11 -
1 tablespoon fresh thyme leaves
12 -
1/3 cup shaved pecorino cheese
13 -
Sea salt and freshly ground black pepper, to taste
# Steps:
01 -
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Arrange cubed butternut squash in a single layer and roast for 30 to 35 minutes. Add chopped shallots to the baking sheet during the last 20 to 25 minutes of roasting.
02 -
Toss fresh sage leaves with a drizzle of olive oil. Wrap them in foil and place on the baking sheet for the final 2 minutes of roasting; remove and finely chop.
03 -
Cook wheat berries according to package instructions until tender. Drain and set aside.
04 -
Prepare apple cider vinegar dressing according to your preferred method or recipe.
05 -
Add kale to a large mixing bowl and massage with a tablespoon of the dressing until leaves soften.
06 -
Add cooked wheat berries, roasted squash, roasted shallots, chopped sage, toasted walnuts, dried cranberries, parsley, thyme, 1/2 teaspoon sea salt, and freshly ground black pepper to the bowl with kale. Toss thoroughly.
07 -
Transfer salad to a serving platter. Drizzle with additional dressing and sprinkle with extra black pepper. Garnish with shaved pecorino cheese and serve immediately.
# Notes:
01 -
Massaging kale breaks down its fibers, resulting in a more tender bite and richer flavor integration.