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Krisha

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Maria

Wheat Berry Salad with Roasted Butternut Squash and Kale

by Maria on October 16, 2013

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This dish is just so perfectly nutritious and beautiful I can’t handle it! Whole grain wheat berries, vitamin-packed squash and kale, flavonoid-rich shallots, and heart healthy extra-virgin olive oil. This vegan dish is high in fiber and low in saturated fat, and could easily become gluten-free by substituting quinoa for the wheat berries.

For those of you unfamiliar with wheat berries, they are the entire wheat kernel, minus the hull. I buy them in bulk at my local whole foods and cook them for about 30-35 minutes, or until tender, but with a bit of crunch to them. Read more about wheat berries here

This recipe is adapted from a recipe from Food and Wine. I subbed apple cider vinegar for the sherry vinegar, skipped the white wine, and cut the wheat berries down by half (I wanted a high ratio of veggies). 

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Wheatberry Salad with Roasted Butternut Squash and Kale

Serves: 4

1 medium butternut squash (about 1 pound), peeled and cut into ½ inch pieces

4 tablespoons extra-virgin olive oil

Salt

Freshly ground pepper

1 cup wheat berries

1 head Tuscan kale, stemmed and chopped

1 tablespoon apple cider vinegar

1 tablespoon finely chopped fresh sage

2 cloves garlic, minced

¼ cup chopped parsley

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil for easier clean up, add chopped squash, drizzle with 2 tablespoons olive oil and toss, and season with salt and pepper to taste. Roast squash for 25 minutes, until tender, tossing once or twice to ensure even cooking. Transfer to a large bowl.
  2. Meanwhile, place wheat berries in a pot and add 2 ½ - 3 cups of water. Bring to a boil, then cover, reduce heat to low, and simmer for about 30 minutes, or until tender.
  3. Add kale to the wheat berries, cover, and remove from heat. Let sit for 5 minutes, until kale is wilted, but still bright green. Drain and add to the squash. Toss with the apple cider vinegar, 1 tablespoon olive oil, and salt and pepper to taste.
  4. Finally, place a skillet over medium heat and add the remaining tablespoon of olive oil. Add shallots and cook until fragrant, about 3-4 minutes. Add garlic and sage and cook for another minute. Scrape into the salad and toss. Season with additional salt and pepper, if needed. Add chopped parsley, and toss.

 

Optional add-ins: The first time I made this I added dried cranberries, which was delicious. Toasted hazelnuts or freshly shaved parmesan cheese would probably also be tasty! You could also use a different leafy green, such as Swiss Chard or spinach.

Made with Swiss Chard, cranberries, and 2 cups of wheat berries:

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