Description
A hearty and nutritious Wheat Berry Salad combining tender cooked wheat berries with roasted butternut squash, caramelized shallots, fresh herbs, toasted walnuts, tart dried cranberries, and shaved pecorino cheese, all brought together with a tangy apple cider vinegar dressing and massaged kale for a perfect blend of earthy, sweet, and savory flavors.
Ingredients
Salad
- 3 cups cooked wheat berries
- 1 small butternut squash, roasted and cubed
- 3 medium shallots, chopped into ½-inch pieces (about 1 cup)
- ⅓ cup fresh sage leaves
- Extra-virgin olive oil, for drizzling
- 1 bunch lacinato kale, stemmed
- ⅓ cup toasted walnuts, chopped
- ⅓ cup dried cranberries
- ⅓ cup chopped parsley
- 1 tablespoon fresh thyme
- ⅓ cup shaved pecorino cheese
- Sea salt and freshly ground black pepper, to taste
Apple Cider Vinegar Dressing
- Apple cider vinegar (quantity as per dressing recipe, typically ¼ cup)
- Extra-virgin olive oil (typically ⅓ to ½ cup)
- Salt and pepper (to taste)
- Optional sweetener like honey or maple syrup (about 1 teaspoon)
Instructions
- Cook the Wheat Berries: Rinse 3 cups of wheat berries and cook them according to the specified recipe instructions, usually by boiling in water for about 45 minutes until tender but chewy. Drain and set aside to cool.
- Roast the Butternut Squash and Shallots: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Cut the butternut squash into cubes and spread them evenly on the sheet. Roast for about 30 to 35 minutes until tender. Add the chopped shallots onto the baking sheet with the squash and continue roasting for an additional 20 to 25 minutes until the shallots soften and caramelize.
- Prepare the Sage Leaves: In the last 2 minutes of roasting, wrap the fresh sage leaves with a drizzle of olive oil in foil and place them on the baking sheet. After roasting, unwrap and chop the sage finely.
- Make the Apple Cider Vinegar Dressing: Prepare the apple cider vinegar dressing by whisking together apple cider vinegar, extra-virgin olive oil, salt, pepper, and optionally a sweetener like honey or maple syrup until emulsified and balanced.
- Massage the Kale: Remove the tough stems from the kale and place the leaves in a large bowl. Add a bit of the apple cider vinegar dressing and massage the kale gently with your hands until it softens and reduces in volume.
- Combine Salad Ingredients: To the massaged kale, add the cooked wheat berries, roasted butternut squash, caramelized shallots, chopped sage, toasted walnuts, dried cranberries, chopped parsley, fresh thyme, ½ teaspoon sea salt, and a generous amount of freshly ground black pepper. Toss everything together thoroughly to combine flavors.
- Finish and Serve: Transfer the salad to a serving platter. Drizzle with more apple cider vinegar dressing and freshly ground pepper. Top with shaved pecorino cheese and serve immediately.
Notes
- Cooking wheat berries can take 40-50 minutes; soaking them overnight can reduce cooking time.
- Massage the kale well to ensure it becomes tender and less bitter.
- Roasting sage leaves in foil with olive oil crisps them slightly and infuses flavor; do not skip this step.
- Adjust salt and pepper to taste after tossing, as cheese and walnuts add saltiness.
- This salad can be served warm or at room temperature, making it versatile for any season.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
