Wheat Berry Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Course
Main Course, Salad
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Cuisine
American
Wheat Berry Salad
Description
This salad uses cooked wheat berries as a chewy, nutty base combined with roasted cubed butternut squash and shallots, both caramelized in the oven for warmth and sweetness. Fresh kale leaves are massaged with apple cider vinegar dressing to soften them and add acidity, balancing the roasted squash. Toasted walnuts contribute crunch, while dried cranberries bring a sweet contrast. Fresh parsley and thyme brighten the overall flavor, with shaved pecorino cheese adding a salty, creamy element on top.
The salad’s texture contrasts tender roasted vegetables with crunchy nuts and chewy grains, layered with the herbal and tangy dressing. Preparing the components separately and then tossing just before serving helps maintain freshness and distinct flavors. This salad serves well as a hearty side dish or a light main course in cooler months.
Adjusting the amount of sage can alter the herbal intensity; reducing it suits those less fond of its distinctive flavor. The recipe supports seasonal autumn cooking with robust ingredients and comforting roasted notes.
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 leaves fresh
- 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
- 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.
Notes
- Adjust the quantity of fresh sage to your preference; reducing it if you prefer a milder herbal flavor.
User Reviews
Overall Rating
5
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