This warm wheat berry salad combines the chewy texture of wheat berries with sweet roasted squash, tart currants, and crunchy walnuts. A simple maple-sweetened dressing layers on extra flavor to this hearty fall salad that can be served as a main or side dish. This recipe gets bonus points because leftovers make a satisfying, packable, and healthy lunch!
Ingredients1 cup wheat berries, or substitute kamut or spelt for gluten-free
2 cups vegetable broth or water
1 ½ cups kale, chopped
2 cups kaboucha squash (or substitute butternut squash), diced
1 teaspoon olive oil
½ cup walnuts
½ cup dried currants
Sea salt, to taste
Dressing¼ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 small clove garlic, finely minced
Method* Combine the wheat berries and the broth or water in a small pot over high heat. Bring to a boil then reduce the heat to low.
* Simmer, covered for 30-40 minutes, or until the wheat berries are chewy. Remove the pot from the heat, add in the kale and mix it through.
* Let it sit for about 1 minute, or until the kale has just started to soften. Drain any remaining water from the pot.
* While the wheat berries are cooking, prepare the squash. Preheat the oven to 425 degrees. Line a baking tray with parchment paper.
* Toss the diced squash with the olive oil and place it on the prepared baking sheet. Bake in the oven for 20-25 minutes, or until it is soft.
* While the squash is in the oven roast the walnuts on a baking sheet for 8-10 minutes, or until they are light brown and fragrant. Roughly chop them when they are cool enough to handle.
* In a small bowl whisk the oil, apple cider vinegar, maple syrup, and garlic.
* In a large bowl, mix the cooked wheat berries and kale, walnuts, squash, and currants. Toss with the dressing and season generously with sea salt.