Wheat Berry Salad with Tuscan Kale and Butternut Squash
- ACTIVE: 20 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 6
Chef Stewart Dietz created this delicious autumn salad for einka. Any wheat berry will work well here, but larger varieties will take longer to cook.
- 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups)
- 6 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 2 cups whole einka or other wheat berries
- 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
- 2 tablespoons sherry vinegar
- 1/2 cup minced shallots
- 1 tablespoon finely chopped sage
- 2 garlic cloves, minced
- 1/3 cup dry white wine
- 1/4 cup chopped flat-leaf parsley
- Preheat the oven to 400°. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.
- Meanwhile, in a medium saucepan, cover the wheat berries with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.
- Add the kale to the wheat berries, cover and remove from the heat; let stand until the kale is wilted, 5 minutes. Drain well and add the wheat and kale to the squash. Add the vinegar and 2 tablespoons of the oil to the salad, season with salt and pepper and toss.
- In a medium skillet, heat the remaining 2 tablespoons of oil. Add the shallots and a pinch of salt and cook over moderately high heat until just starting to brown, 3 to 4 minutes. Add the sage and cook for 1 minute, until fragrant. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer, stirring, until evaporated. Scrape the shallot and garlic into the salad and toss. Season with salt and pepper, garnish with parsley and serve.
Pair with a citrusy, fruit-forward Sauvignon Blanc.
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Congratulations to Mei Lin, winner of Top Chef Season 12.