Rye Berry, Winter Squash, & Kale Salad With Miso Dr

Name: Rye Berry, Winter Squash, & Kale Salad With Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rye berries; 1/2 teaspoon salt; 2 cups butternut squash, peeled and cut into 1/2-inch cubes; 1/2 tablespoon olive oil; 2 tablespoons rice vinegar; 1 tablespoon white miso; 1 teaspoon maple syrup (preferably amber for best flavor); 2 tablespoons walnut oil; 3 cups kale, stems removed, cut into bite-size pieces (about 1/2 bunch); 1/4 cup toasted nuts (walnuts, pecans, sunflower seeds, or pumpkin seeds) or 1/4 cup seeds, roughly chopped (walnuts, pecans, sunflower seeds, or pumpkin seeds)

Servings: persons

1
Combine the rye berries, salt and 3 1/2 cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender. Alternatively, cook the grain in a pressure cooker as you would for brown rice.
2
Preheat the oven to 450u00b0F Place the squash on a sheet pan and toss with the olive oil. Roast for 25 minutes, stirring halfway through baking.
3
In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the roasted squash, and the remaining dressing and toss to coat. Sprinkle the nuts over the top and serve warm or at room temperature.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup rye berries, 1/2 teaspoon salt, 2 cups butternut squash, peeled and cut into 1/2-inch cubes, 1/2 tablespoon olive oil, and more.

Yes, Rye Berry, Winter Squash, & Kale Salad With Miso Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rye Berry, Winter Squash, & Kale Salad With Miso Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions