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!
1cupwheat berries, or substitute kamut or spelt for gluten-free
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.
1 cup wheat berries, 2 cups vegetable broth or water, 1 ½ cups kale
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.
½ cup walnuts
In a small bowl whisk the oil, apple cider vinegar, maple syrup, and garlic.
¼ cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 small clove 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.
½ cup dried currants, Sea salt
This dish can also be served at room temperature. Assemble the salad but wait until just before you serve it to toss it with the dressing as the wheat berries will quickly soak it up.