Home » Type » Salad + Slaws » AUTUMN WHEAT BERRY + BUTTERNUT SQUASH SALAD

AUTUMN WHEAT BERRY + BUTTERNUT SQUASH SALAD

Autumn Wheat Berry Salad with butternut squash, kale & pomegranate is a flavorful, warm salad for the days of fall and winter!

top down view of a serving of autumn wheat berry and butternut squash salad in a white bowl with gold fork.

The autumn season is well under way here in California!

Having a bag of wheat berries in my pantry just waiting to be used and a butternut squash on hand, I decided to put the two together creating hearty salad. After a quick google search I ran across a very tempting recipe from Food & Wine that I used as a guide.

Autumn Wheat Berry Salad

Today we’ll celebrate the season with this fall colored Autumn Wheat Berry + Butternut Squash Salad with kale and pomegranate seeds all dressed with an apple cider vinaigrette. It’s a deliciously, simple salad to nourish your body and brighten your day!

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.

Wheat berries are a low gluten grain with an ample amount of 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!

side by side pictures of the process of cooking the wheat berries and roasting the butternut squash.

There are a few steps to the recipe but they flow nicely making this come together easily. First you’ll be cooking the wheat berries and adding the kale at the end to help steam it. While that’s coming along, roast your butternut squash.

side by side photo of finely diced onions and dressing for autumn wheat berry butternut squash salad.

Next, dice the onions and saute until just softened. Prepare the vinaigrette, set aside.

top down view of ingredients for wheat berry and butternut squash add to a mixing bowl, ready to be mixed.

Once you’ve cooked the wheat berries, wilted the kale, roasted the butternut squash, sauteed the onions and made the dressing, it’s time to mix it all together.

top down view of freshly mixed wheat berry salad with butternut squash.

And voila, the end result is a colorful autumn salad to share with friends and family, or eat all to yourself.

P.S. Don’t skimp on those pomegranate seeds, they are soooo good and add a nice touch of color!

More ways to use butternut squash

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.

side angle view of a serving of autumn wheat berry and butternut squash salad in a white bowl with gold fork.

Print

AUTUMN WHEAT BERRY + BUTTERNUT SQUASH SALAD

Wheat berries add heartiness and protein to festive autumn salad. It will nourish and brighten you day!

  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: Serves 4 - 6 1x
  • Category: Salad, Side
  • Cuisine: Vegan

Ingredients

Scale
  • 1 butternut squash, diced (about 4 cups)
  • 2 tablespoons olive oil, divided
  • 2 cups 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

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, 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!

Serves 6

NOTES:

If using different wheat berries, cook according to package, 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 my 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 while everything and combine.

6 Comments

  1. Constance says:

    I am fighting breast cancer, had chemo yesterday and made this this morning. It hit the spot! I changed up the wheat berries for quinoa and the kale for spinach because that’s what I had but it was still really yummy. I sprinkled pepitas on top. I am changing my diet for the better considerably and your site is so inspirational. Thanks so much! BTW I tried to follow you through Bloglovin and you never appear on my feed.

    1. Julie | The Simple Veganista says:

      Your substitutes sound perfectly delicious! I’m wishing you the best in your journey to be cancer free. You can do it! So glad my site has been an inspiration to you. It truly makes my day! :)

      Hmm, not sure about the Bloglovin feed, it should work. You can always sign up for emails too!

      Cheers to you and your new eating habits. It’s not so hard once you get the hang of it. :)

  2. delicious looking food says:

    I know that this is unusual, but I dislike red onion–would green onion taste okay?

    1. Julie | The Simple Veganista says:

      Yes, they will be fine, just cook them gently. I would also highly recommend shallots if you like them. They would be the perfect replacement. But, the green onion will work fine too. Enjoy! :)

  3. Barbara Lawson says:

    Just finished making this! OMG! This is one of the best things I have ever eaten in my life!!! It was easy to make too. If I was served this in a gourmet vegetarian restaurant, I would have been blown away–never mind that it was in my own kitchen. I suppose it didn’t hurt that it’s cold and rainy here today and this really hit the spot. This recipe will now be one of my standard go-to favorites! Thank you, thank you, thank you!!!

    1. Julie | The Simple Veganista says:

      Oh my, that is about the best compliment ever! I’m so over joyed that you loved the salad. I thinks it’s pretty great myself. Thank you so much for taking the time to share your thoughts! Cheers :)

Leave a Reply

Your email address will not be published.

Recipe rating