Autumn Wheat Berry + Butternut Squash Salad

Ingredients:

  • 1 butternut squash, diced (about 4 cups)

  • 2 tablespoons olive oil, divided

  • 2 cups wheat berries

  • 5 cups water

  • 1 bunch tuscan kale, stems removed and chopped

  • 1/2 red onion, diced

  • 3/4 cup pomegranate seeds

  • mineral salt & fresh cracked pepper, to taste

  • 1/4 cup chopped parsley, optional

Apple Cider Vinaigrette

  • 1/4 cup apple cider vinegar

  • 1 tablespoon dijon or whole grain mustard

  • 1 tablespoon olive oil

  • fresh cracked pepper

  • pinch of salt

Instructions:

  • Butternut squash: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, a silpat or lightly greased with oil. Place butternut squash on baking sheet, drizzle with 1 tablespoon oil, and mix well to coat. Add a sprinkle of salt and pepper over top. Place in oven on the middle rack and cook for 25 – 30 minutes, stirring after 15 minutes. Remove from oven, set aside.

  • Wheat berries + kale: In a medium size pot, add water, wheat berries and a pinch of salt, bring to boil, cover, reduce heat to low so water is at a gentle boil, and cook for 45 minutes, or until wheat berries are tender. Add kale to the wheat berries and give a good stir, let set for 5 minutes, or until kale softens and wilts. Drain wheat berries and kale.

  • Onion: In a small skillet or pan, heat 1 tablespoon olive oil over medium heat, add onion and cook 5 minutes, until softened.

  • Dressing: In a small bowl, combine the apple cider, dijon mustard, olive oil, pepper and salt, and mix well to combine.

  • Mix it all together: In a large serving/mixing bowl, combine the kale, wheat berries, butternut squash, onion, pomegranates, optional parsley and dressing, toss well to combine. Add extra salt and pepper to taste.

  • Serve warm, at room temperature or chilled. Tastes great with a slice of freshly cut crusty bread. Enjoy!