Thanksgiving Salad with Butternut Squash & Wheat Berries
Ingredients
1 bunch lacinato kale, stems removed
3 cups cooked wheat berries
Roasted butternut squash cubes (from one small squash)
3 medium shallots, chopped into ½-inch pieces (about 1 cup)
⅓ cup fresh sage leaves
⅓ cup toasted walnuts, chopped
⅓ cup dried cranberries
⅓ cup chopped fresh parsley
1 tablespoon fresh thyme leaves
⅓ cup shaved pecorino cheese
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Apple Cider Vinegar Dressing
Instructions
Prepare the wheat berries by cooking them as directed in your chosen recipe. Set aside to cool slightly.
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Spread the butternut squash cubes on the sheet, drizzle them with olive oil, and roast for 30 to 35 minutes until golden and tender. After 10 minutes of roasting, add the chopped shallots to the baking sheet and continue roasting for another 20 to 25 minutes.
Wrap the sage leaves in a small piece of foil, drizzle them with a touch of olive oil, and place the foil packet on the baking sheet during the final 2 minutes of roasting. Remove the sage from the foil and finely chop.
Prepare the Apple Cider Vinegar Dressing according to your preferred recipe.
In a large mixing bowl, massage the lacinato kale with a small amount of the dressing until the leaves are tender and vibrant. Incorporate the cooked wheat berries, roasted squash, shallots, chopped sage, walnuts, dried cranberries, parsley, thyme, ½ teaspoon of sea salt, and a generous amount of freshly ground black pepper. Toss until evenly combined.
Transfer the mixture to a serving platter, drizzle with additional dressing, and finish with shaved pecorino cheese and a sprinkle of freshly ground black pepper. Serve immediately.