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