Thanksgiving Salad with Butternut Squash & Wheat Berries

Name: Thanksgiving Salad with Butternut Squash & Wheat Berries
Yield: 1 serving
Ingredients: 3 cups cooked wheat berries; Roasted butternut squash cubes; 3 medium shallots; ⅓ cup fresh sage leaves; extra-virgin olive oil; Apple Cider Vinegar Dressing; 1 bunch lacinato kale; ⅓ cup toasted walnuts; ⅓ cup dried cranberries; ⅓ cup chopped parsley; 1 tablespoons fresh thyme; ⅓ cup shaved pecorino cheese; Sea salt and freshly ground black pepper

User Reviews

5.0

9 reviews

Excellent

Course
Side Dish, Salad, Appetizer
Cuisine
Vegetarian, Vegan, gluten-free

Thanksgiving Salad with Butternut Squash & Wheat Berries

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

3 cups cooked wheat berries
Roasted butternut squash cubes from 1 small squash
3 medium shallots chopped into ½-inch pieces (1 cup)
⅓ cup fresh sage leaves
extra-virgin olive oil for drizzling
Apple Cider Vinegar Dressing
1 bunch lacinato kale stemmed
⅓ cup toasted walnuts chopped
⅓ cup dried cranberries
⅓ cup chopped parsley
1 tablespoons fresh thyme
⅓ cup shaved pecorino cheese
Sea salt and freshly ground black pepper

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Instructions

Cook the wheat berries according to the directions in this recipe.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes. Wrap the sage leaves in foil with a drizzle of olive oil and place on the baking sheet for the last 2 minutes. Unwrap and chop.
Prepare the Apple Cider Vinegar Dressing according to this 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, ½ teaspoon salt, lots of pepper, and toss. Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.