Thanksgiving Salad with Butternut Squash & Wheat Berries
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(3)
Ingredients
- 3 cups cooked wheat berries
- Roasted butternut squash cubes, from 1 small squash
- 3 medium shallots, chopped into ½-inch pieces (1 cup)
- ⅓ cup fresh sage leaves
- Extra-virgin olive oil, for drizzling
- Apple Cider Vinegar Dressing
- 1 bunch lacinato kale, stemmed
- ⅓ cup toasted walnuts, chopped
- ⅓ cup dried cranberries
- ⅓ cup chopped parsley
- 1 tablespoons fresh thyme
- ⅓ cup shaved pecorino cheese
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Cook the wheat berries according to the directions in the provided recipe link.
Step 2
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes.
Step 3
Wrap the sage leaves in foil with a drizzle of olive oil and place on the baking sheet for the last 2 minutes. Unwrap and chop.
Step 4
Prepare the Apple Cider Vinegar Dressing according to the provided recipe link.
Step 5
In a large bowl, massage the kale with a bit of the dressing. Add the wheat berries, squash, shallots, sage, walnuts, cranberries, parsley, thyme, ½ teaspoon salt, lots of pepper, and toss.
Step 6
Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.
Step 7
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Chef's notes
Choose a variety of beets for a colorful addition.
This salad contrasts well with classic Thanksgiving dishes like mashed potatoes and gravy.
