Active Time
45 MIN
Total Time
1 HR 10 MIN
Serves : 10 to 12
© Abby Hocking

How to Make It

Step 1    

In a large saucepan of salted boiling water, cook the wheat berries until tender, 
about 45 minutes. Drain well, then spread on a baking sheet to cool completely. 

Step 2    

Meanwhile, preheat the oven to 425°. 
In a large bowl, toss the kabocha, acorn squash and parsnips with 1/4 cup of the olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for about 25 minutes, until tender but not falling apart. Let cool completely. 

Step 3    

In a large bowl, whisk the shallot with 
the lemon juice, vinegar and the remaining 1/2 cup of olive oil. Season with salt and 
pepper. Add the wheat berries, squash, parsnips, kale, pomegranate seeds, cherries and persimmon (if using) and toss well. 
Season with salt and pepper and toss again. Scatter the feta and mint on top. Serve.

Make Ahead

The salad can be made up to 2 hours ahead and kept at room temperature. Add the feta and mint just before serving.

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