Eat light doesn't have to be boring if you made this quick 5-steps wheat Berry Salad recipe!

Eat light doesn't have to be boring if you made this quick 5-steps wheat Berry Salad recipe!

Roasted pumpkin and shallots fill this wheat berry salad with a sweet and flavorful seasonal flavor.

Make this recipe as a side dish or make it for lunch. No matter when you eat it, I think you will savor every bite. Wheat berries have a sweet, nutty flavor and a delicious chewy texture. In this wheat berry salad, they play perfectly with creamy roasted pumpkin and fresh herbs. Roasted shallots add a rich, sweet, and flavorful flavor, and an apple cider vinaigrette ties it all together, leaving it juicy and delicious. Hearty, nutritious, and tasty, this wheat berry salad falls into a bowl. You are going to love it!

Photo by Love and Lemons

Ingredients

Photo by Love and Lemons

Instructions

  1. Cook the wheat berries.
  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. 
  3. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes. 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.
  4. 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. 
  5. Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.

Constanza De Sousa

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