A beautiful side dish that will elevate your dinner. Wheat Berry Salad with wilted Kale, roasted squash, pomegranate, cranberries and almonds can be served warm or cold, and packed with the seasonal flavors of winter and fall.
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Looking for a fresh, vibrant side dish that bridges the gap between fall and winter? This Wheat Berry Salad with Kale and Delicata Squash is exactly that—a hearty, nutritious salad packed with seasonal ingredients and rich flavors. The nutty wheat berries, tender roasted delicata squash, and vibrant pops of pomegranate create a beautiful contrast of textures, while the apple cider vinaigrette ties everything together with a subtle sweet-tart finish. Whether served warm or cold, this salad is perfect for cozy dinners or holiday gatherings. Its gorgeous colors and wholesome ingredients make it a standout on any table!
Why You’ll Love This Salad
This salad is more than just a side dish—it’s a celebration of autumn and winter flavors. Earthy roasted delicata squash pairs beautifully with the chewiness of wheat berries, the crunch of almonds, and the tart-sweet burst of pomegranate seeds and dried cranberries. The kale adds a touch of vibrant green and extra nutrients, while the apple cider vinaigrette offers the perfect balance of acidity and sweetness, with a hint of maple syrup and dijon mustard.
The best part? It’s versatile. This salad can be enjoyed warm, which makes it ideal for those chilly nights when you want something cozy, or served cold for a refreshing, make-ahead dish that works just as well for a weekday lunch or holiday spread.
What Are Wheat Berries?
If you’re not familiar with wheat berries, they’re the whole, unprocessed kernels of wheat. Packed with fiber, protein, and nutrients, wheat berries bring a chewy, nutty texture to salads, making them the perfect grain to anchor this dish. Their hearty nature also means they hold up well to both warm and cold preparations, giving this salad staying power whether served fresh or the next day.
Why Delicata Squash?
Delicata squash is a fall favorite for many reasons. Unlike some other types of squash, delicata has a thin, edible skin, so there’s no need to peel it. When roasted, the squash becomes caramelized and tender, with a natural sweetness that pairs beautifully with savory ingredients like kale and wheat berries. If you can’t find delicata, feel free to substitute another squash like butternut or acorn—just be sure to adjust roasting times accordingly.
The Nutritional Benefits
This salad isn’t just delicious; it’s incredibly nutritious as well. Wheat berries are packed with fiber and protein, making them a great base for any meal. Kale is loaded with vitamins A, C, and K, as well as antioxidants. The delicata squash adds a dose of beta-carotene, while the almonds and pomegranate seeds bring in healthy fats and a boost of antioxidants.
Tips for Success
- Roast the squash to perfection: Make sure to cut your squash slices evenly so they roast at the same rate. You want them golden and caramelized on the outside but soft and tender inside.
- Cook the wheat berries ahead of time: Wheat berries can take up to an hour to cook, so they’re a great candidate for meal prep. Cook them a day ahead and store them in the fridge until you’re ready to assemble the salad.
- Make it your own: Feel free to swap in your favorite ingredients. Don’t have almonds? Try walnuts or pecans. Out of dried cranberries? Chopped dried apricots or raisins would work beautifully.
- Chop the Kale: In addition to removing the stems and washing, make sure you roughly chop the kale before boiling. This will ensure that the kale is in the perfect sized pieces for eating the salad.
Autumn Wheat Berry Salad with Kale and Roasted Squash
Ingredients
Wheat Berry Salad
- 2 delicata squash or other preferred squash (roasted with 2 tbsp olive oil, ½ tsp salt and ¼ pepper)
- 2 cups dried wheat berries
- 1 bunch kale stems removed and chopped
- 1 cups dried cranberries
- 1 cup sliced almonds
- 1 cup pomegranate seeds
- ½ cup red onion minced
Apple Cider Vinaigrette
- ¼ cup apple cider
- ¼ cup olive oil
- ¼ tsp dijon
- 1 clove garlic grated
- 1 tsp maple syrup
- Salt and pepper
Instructions
Prepare Squash:
- Preheat oven to 425°F. Scrub the outside of the squash with a brush until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.
- Cut into 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread onto baking sheet in a single layer.
- Place in preheated oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside.
Wheat berries + kale:
- In a medium size pot, add water, wheat berries and a pinch of salt, bring to boil, cover, reduce heat to low so water is at a gentle boil, and cook for 45 minutes, or until wheat berries are tender. Use cooking instructions on box for water ratio.
- Add kale to the wheat berries and give a good stir, let set for 5 minutes, or until kale softens and wilts. Drain wheat berries and kale
Make Dressing:
- In a small bowl, whisk together the apple cider vinegar, maple syrup, garlic, mustard, salt, and several grinds of pepper.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, use immersion blender to mix and emulsify.
Combine and Toss:
- In large serving bowl, combine wheat berries and kale, minced onion, roasted squash, dried cranberries, almonds, pomegranate seeds, and apple cider vinaigrette.
