Autumn Wheat Berry Salad with butternut squash, kale & pomegranate is a flavorful, warm salad for the cooler days of fall and winter!
The autumn season is well underway here in California!
Having a bag of wheat berries in my pantry just waiting to be used and butternut squash on hand, I put the two together, creating a warm and delicious hearty salad.
Today we’ll celebrate the season with this fall-colored Autumn Wheat Berry Salad with roasted butternut squash, wilted kale, and colorful pomegranate seeds all dressed with an apple cider vinaigrette.
Why We Love This Recipe!
- Warm and tasty. It’s simply delicious and will nourish your body while brightening your day!
- Makes enough for leftovers. This recipe will make enough to feed a small crowd, or you’ll have plenty of leftovers to nibble on or take for to-go lunches. ( Feel free to cut the recipe in half if you like, but I must say it was nice to have leftovers.)
- Healthy and filling. Wheat berries are a low-gluten grain with ample protein and fiber per serving, about 6 grams each. They work well in salads and soups for added bulk and heartiness. If you haven’t tried them yet, hopefully, this is a little inspiration to get you started!
How To Make Autumn Wheat Berry Salad
There are a few steps to the recipe, but they flow nicely, making it come together quickly. First, you’ll cook the wheat berries and add the kale at the end to help steam it. While that’s cooking, roast your butternut squash.
Next, dice the onions and saute until just softened. Prepare the vinaigrette, and set aside.
Once you’ve cooked the wheat berries, wilted the kale, roasted the butternut squash, sauteed the onions, and made the dressing, add all the components to a bowl and mix it together.
And voila, the final result is a colorful wheat berry salad to share with friends and family – or eat all to yourself!
More Butternut Squash Recipes
- Butternut Squash + Red Lentil Soup
- Roasted Butternut Squash + Beans & Barley Bowl
- Roasted Butternut Squash Salad + Shallot Vinaigrette
- Roasted Butternut Squash Soup
- Creamy Butternut Squash Pasta Sauce
If you try this wheat berry salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
AUTUMN WHEAT BERRY + BUTTERNUT SQUASH SALAD
Wheat berries add heartiness and protein to this festive autumn salad. It will nourish and brighten your day!
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 4 – 6 1x
- Category: Salad, Side
- Method: bake, boil, mix
- Cuisine: Vegan
- 1 butternut squash, diced (about 4 cups)
- 2 tablespoons olive oil, divided
- 2 cups dry wheat berries (I used Bob Red Mills)
- 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
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, 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 warmed, at room temperature or chilled. Tastes great with a slice of freshly cut crusty bread. Enjoy!
If using different wheat berries, cook according to package directions, and add an extra cup of water.
Use farro or barley in place of the wheat berries if you prefer. Cooking times of farro and barley may vary so adjust and cook according to package directions. You can still add the kale at the end. Just be sure to put the lid on for a few minutes to help stem the kale.
Feel free to use baby kale instead. No need to cook the baby kale. Simply add it to the mixing bowl with everything and combine.