Thanksgiving Salad with Butternut Squash & Wheat Berries
Ingredients
The salad
-
3
cups
cooked wheat berries
-
1
small squash
roasted butternut squash cubes
-
3
medium
shallots, chopped into ½-inch pieces
-
⅓
cup
fresh sage leaves
-
1
bunch
lacinato kale, stemmed
-
⅓
cup
toasted walnuts, chopped
-
⅓
cup
dried cranberries
-
⅓
cup
chopped parsley
-
1
tablespoon
fresh thyme
-
⅓
cup
shaved pecorino cheese
-
to taste
sea salt
-
to taste
freshly ground black pepper
Apple Cider Vinegar Dressing
Instructions
- Cook the wheat berries according to the recipe directions.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the butternut squash for 30 to 35 minutes.
- Add the shallots to the baking sheet with the squash and roast for 20 to 25 minutes.
- Wrap the sage leaves in foil with olive oil and place on the baking sheet for the last 2 minutes, then unwrap and chop.
- Prepare the Apple Cider Vinegar Dressing according to the recipe.
- In a large bowl, massage the kale with a bit of the dressing.
- Add the wheat berries, squash, shallots, sage, walnuts, cranberries, parsley, thyme, salt, and pepper, and toss.
- Transfer to a platter, drizzle with more dressing and pepper, and top with pecorino cheese before serving.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
You might also like