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–+ servings

Autumn Wheat Berry Salad with Kale and Roasted Squash

Brenda Lanzilli
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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Prep Time 10 minutes
Cook Time 45 minutes
Course Salad, Side Dish
Servings 8
Calories 406 kcal

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.

Nutrition

Calories: 406kcalCarbohydrates: 67gProtein: 11gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gSodium: 9mgPotassium: 567mgFiber: 12gSugar: 18gVitamin A: 1686IUVitamin C: 18mgCalcium: 96mgIron: 3mg
Keyword fall recipes, kale, side dish, squash, thanksgiving salad, thanksgiving side dish, warm salad, wheat berry salad, winter recipes, winter salad
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