Kale, Butternut Squash and Wheat Berry Salad

Kale, Butternut Squash and Wheat Berry Salad
Yields 6
For a side dish, I’m picking kale and butternut squash from the garden and combining them with wheat berries for a healthy, earthy, sweet, and nutty treat. Top with crumbled bacon and serve on Parmesan crisps to counterbalance all that health and you have a lovely and hearty fall dish.
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  1. 1 medium butternut squash, peeled and cut into ½-inch dice
  2. 3 Tbsp. olive oil (I use blood orange infused oil.)
  3. 1 small bunch kale leaves, stemmed and leaves sliced crosswise ¼-inch wide
  4. 1 shallot, minced
  5. 2 garlic cloves, minced
  6. 1 Tbsp. minced fresh sage
  7. ½ cup Chardonnay or dry white wine
  8. ½ cup chopped parsley
  9. 1 cup toasted chopped walnuts
  10. 6 strips bacon, crumbled
  11. Parmesan crisps
The night before
  1. Lightly toast the wheat berries. When they start releasing a nutty aroma, remove from oven and let cool. Cover with cold water and let sit overnight.
The day of
  1. Heat oven to 400°.
  2. Step 1: On a rimmed baking sheet, toss the diced squash with a tablespoon of the olive oil and season with kosher salt and freshly ground pepper. Roast squash for about 20 minutes, or until tender. Transfer to a large bowl.
  3. Step 2: In a medium pan, cover the wheat berries with water and ½ tsp kosher salt. Bring to boil. Simmer over medium-low heat until tender – about 50 minutes.
  4. Step 3: Add kale to wheat berries and cover. Let stand until wilted, about 20 minutes. Drain and add berries and kale to the squash.
  5. Step 4: In a medium skillet, heat remaining oil. Add shallots and a pinch of kosher salt and cook over medium heat about 2 minutes. Add sage and cook for 1 minute, stirring. Add garlic and cook, stirring, for another minute. Add wine and simmer, until almost evaporated. Add mixture to salad and toss with chopped parsley and walnuts.
For the Parmesan crisps
  1. Grate Parmesan cheese and use about two tablespoons for each round, forming and pressing into a circle on parchment-lined baking sheet. Bake at 400° about 5 minutes, until crisp and golden.
  1. Serve salad on a Parmesan crisp with bacon crumbled over top.
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