Wheat Berry Salad With Butternut Squash And Kale Recipe

Name: Wheat Berry Salad With Butternut Squash And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups); 6 tablespoons extra-virgin olive oil; Salt; Freshly ground pepper; 2 cups whole einka or other wheat berries; 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups); 2 tablespoons sherry vinegar; 1/2 cup minced shallots; 1 tablespoon finely chopped sage; 2 garlic cloves, minced; 1/3 cup dry white wine; 1/4 cup chopped flat-leaf parsley

Servings: persons

1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups)
6 tablespoons extra-virgin olive oil
Salt
Freshly ground pepper
2 cups whole einka or other wheat berries
10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
2 tablespoons sherry vinegar
1/2 cup minced shallots
1 tablespoon finely chopped sage
2 garlic cloves, minced
1/3 cup dry white wine
1/4 cup chopped flat-leaf parsley

1
Preheat the oven to 400u00b0. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.
2
Meanwhile, in a medium saucepan, cover the wheat berries with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.
3
Add the kale to the wheat berries, cover and remove from the heat; let stand until the kale is wilted, 5 minutes. Drain well and add the wheat and kale to the squash. Add the vinegar and 2 tablespoons of the oil to the salad, season with salt and pepper and toss.
4
In a medium skillet, heat the remaining 2 tablespoons of oil. Add the shallots and a pinch of salt and cook over moderately high heat until just starting to brown, 3 to 4 minutes. Add the sage and cook for 1 minute, until fragrant. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer, stirring, until evaporated. Scrape the shallot and garlic into the salad and toss. Season with salt and pepper, garnish with parsley and serve.

1128

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups), 6 tablespoons extra-virgin olive oil, Salt, Freshly ground pepper, and more.

Yes, Wheat Berry Salad With Butternut Squash And Kale 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.

Wheat Berry Salad With Butternut Squash And Kale

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