Rye Berry Salad with Cranberries and Sausage

Rye berries are a chewy, aromatic whole grain. Chef Kyle Bailey matches them with sweet-tangy cranberries, rich sausage and caramelized squash for a main-course salad.

  • Active:
  • Total Time:
  • Servings: 6
KEY: Fall, Winter, Christmas, Thanksgiving, Beans, Grains & Legumes, Salads, Side Dishes, Make Ahead, Staff Favorites, Dinner

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  • 10 ounces rye berries (1 1/2 cups)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 5 3/4 cups chicken stock
  • Kosher salt
  • 1/2 butternut squash—peeled, seeded and cut into 1-inch pieces
  • Freshly ground white pepper
  • 3/4 cup apple cider
  • 1 tablespoon unsalted butter
  • 2 allspice berries
  • 1/3 cup fresh or frozen cranberries
  • 1/2 cup fresh orange juice
  • 1/4 cup ruby port
  • 1 pound loose, uncooked garlic-pork sausage (removed from casings)
  • 2 cups packed baby arugula
  • 2 tablespoons chopped tarragon
  • 2 tablespoons white balsamic vinegar

How to make this recipe

  1. In a large, dry saucepan, toast the rye berries over moderate heat, stirring, until they start to pop and are lightly toasted, 5 minutes. Transfer to a medium bowl. In the same saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 3 minutes. Add the toasted rye berries and 5 cups of the stock and season with salt. Bring to a simmer, cover and cook over moderate heat until tender, 1 hour and 45 minutes. Drain and spread on a baking sheet to cool to room temperature.
  2. Meanwhile, preheat the oven to 350°. Spread the squash on a rimmed baking sheet and season with salt and white pepper. Add the cider, butter, allspice, and the remaining ¾ cup of stock. Roast for 1 hour, stirring, until the liquid has evaporated and the squash is tender. Discard the allspice. Transfer the squash to a large serving bowl.
  3. In a small saucepan, combine the cranberries, orange juice and port and bring to a simmer. Cook over moderate heat, stirring, until the cranberries start to pop, about 5 minutes. Using a slotted spoon, transfer the cranberries to a bowl. Continue to simmer the liquid until syrupy, about 10 minutes. Cool the syrup to room temperature, then stir in the cranberries.
  4. In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderately high heat, stirring to break up the meat, until lightly golden and cooked through, 4 to 5 minutes. Add the sausage, rye berries, cranberries, arugula and tarragon to the bowl with the squash.
  5. In a small bowl, whisk the remaining 1/4 cup of olive oil with the balsamic vinegar; season with salt. Toss the vinaigrette with the salad in the bowl and serve.


Rye berries are available from bobsredmill.com.

Suggested Pairing

Pair with light sour beer.

Contributed By Published October 2014

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472072 recipes/rye-berry-salad-with-cranberries-and-sausage 2014-09-12 Kyle Bailey fall|winter|christmas|thanksgiving|beans-grains-and-legumes|salads|side-dishes|6|make-ahead|staff-favorite|weeknight-dinner october-2014 recipes,rye-berry-salad-with-cranberries-and-sausage 472072