Back
Thanksgiving Salad with Butternut Squash & Wheat Berries
5 from 6 votes

Thanksgiving Salad with Butternut Squash & Wheat Berries

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

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

Ingredients

  • 3 cups wheat berries cooked
  • butternut squash from 1 small squash, roasted, cubes
  • 3 shallot chopped into ½-inch pieces (1 cup, medium
  • ⅓ cup sage fresh leaves
  • extra-virgin olive oil for drizzling
  • apple cider vinegar used as dressing
  • 1 kale stemmed, bunch, lacinato
  • ⅓ cup walnuts chopped, toasted
  • ⅓ cup dried cranberries
  • ⅓ cup parsley chopped
  • 1 tablespoons thyme fresh
  • ⅓ cup pecorino cheese shaved
  • salt sea salt; freshly ground black pepper
  • black pepper sea salt; freshly ground black pepper

Instructions

    Cup of Yum
  1. Cook the wheat berries according to the directions in this recipe.
  2. 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.
  3. Prepare the Apple Cider Vinegar Dressing according to this recipe.
  4. 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.