Joanne's blog the other day and absolutely had to try it. I love Joanne's blog and read it every single day. Any time I need some good vegetarian recipes and some serious humor, I turn to her blog because her recipes never fail me. This one was no different. It's so good. It's extremely filling and has a chewy texture from the wheatberries with the sweet tartness from the cranberries. The original recipe called for pomegranate arils but given my history with those buggers, I opted for something a little less frustrating. This would be the perfect dish to bring to a winter potluck. It makes a ton, it's packed full of nutrients, and is hearty enough to be served as a meal.
Butternut Squash and Kale Wheatberry Salad
adapted from Eats Well with Others
Yield: 8-10 servings
- 1 medium butternut squash, chopped into 1-inch pieces
- 4 cloves garlic, minced or pressed
- 1 Tbsp olive oil
- sea salt
- 1 bunch kale, thinly sliced
- 3 tbsp lemon juice (from one lemon)
- sea salt
- 1 cup dried cranberries (or 1 pomegranate's worth of pomegranate arils)
- 1 lb brussel sprouts, halved and roasted at 400 degrees for 15 minutes
- 1 cup wheatberries, soaked overnight and simmered for 1 hour
- 1 cup dried chickpeas, soaked overnight and simmered for 30-40 minutes or until tender
- 6 Tbsp olive oil
- 3 Tbsp lemon juice (from one lemon)
- 3 Tbsp cherry balsamic vinegar
- 3 tsp dijon mustard
- salt and pepper
- Preheat oven to 400 degrees.
- In a medium bowl, combine butternut squash cubes with the oil, minced garlic and sprinkle with a few pinches of sea salt. Place on a parchment-lined baking sheet and spread into a single layer. Roast until fork-tender, but not falling apart (about 30-40 minutes). Once done, roast the brussel sprouts, if not already done.
- Meanwhile, mix the kale, lemon juice and salt with your hands, massaging it together. It should wilt into half of its volume after 3 minutes or so.
- Make dressing by whisking olive oil, lemon juice, balsamic vinegar, and dijon together. Add salt and pepper to taste.
- When the squash and sprouts are done roasting, remove from the oven and let cool for 5-10 minutes. Then, add to the kale, along with the cranberries, brussel sprouts, wheat berries, and chickpeas. Gently toss together then coat with dressing; toss until evenly coated. Season to taste. Enjoy!