Wheat Berry Salad
Ingredients
The salad
-
3
cups
cooked wheat berries
-
1
small
butternut squash, cubed
-
3
medium
shallots, chopped
-
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
The dressing
-
to drizzle
tablespoons
extra-virgin olive oil
-
to taste
apple cider vinegar
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 chopped shallots to the baking sheet with the squash and roast for an additional 20 to 25 minutes.
- Wrap sage leaves in foil with olive oil and place on the baking sheet for the last 2 minutes.
- Unwrap and chop the sage leaves.
- Prepare the apple cider vinegar dressing as per the recipe.
- In a large bowl, massage the kale with some dressing.
- Add the cooked wheat berries, roasted squash, shallots, sage, walnuts, cranberries, parsley, thyme, salt, and pepper, and toss everything together.
- Transfer to a platter, drizzle with more dressing and top with pecorino cheese before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
You might also like