Roasted pumpkin and shallots fill this wheat fruit salad with a sweet and savory flavor, make it as a side dish or main dish.
In this wheat berry salad, roasted shallots add rich, sweet, and savory flavor, and an apple cider vinaigrette ties it all together. Hearty, nutritious, and delicious, this wheat berry salad falls into a bowl. Thanks to the hearty wheat berries and roasted pumpkin, this wheat berry salad makes a delicious light lunch or dinner on its own. I often pair it with a slice of focaccia or a piece of crusty bread or add some roasted chickpeas. You will want to repeat it every day.
- 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 tablespoon fresh thyme
- ⅓ cup shaved pecorino cheese
- Sea salt and freshly ground black pepper
- Cook the wheat berries according to the directions in this recipe.
- 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.
- 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.
- Prepare the Apple Cider Vinegar Dressing according to this recipe.
- 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.
- Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.