Autumn Wheatberry Salad with Shallots & Butternut Squash

Prep Time: 15 mins

Cook Time: 45 mins


3 cups cooked wheat berries (recipe linked in instructions)

Roasted butternut squash cubes, from 1 small squash

3 medium shallots, chopped into ½-inch pieces (1 cup)

⅓ cup fresh sage leaves*

Extra-virgin olive oil, for drizzling

Apple Cider Vinegar Dressing (recipe linked in instructions)

1 bunch lacinato kale, stemmed

⅓ cup toasted walnuts, chopped

⅓ cup dried cranberries

⅓ cup chopped parsley

1 tablespoons fresh thyme

⅓ cup shaved pecorino cheese

Sea salt and freshly ground black pepper


  1. Cook the wheat berries according to the directions in this recipe.
  2. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes. Wrap the sage leaves in foil with a drizzle of olive oil and place on the baking sheet for the last 2 minutes. Unwrap and chop.
  3. Prepare the Apple Cider Vinegar Dressing according to this recipe.
  4. In a large bowl, massage the kale with a bit of the dressing. Add the wheat berries, squash, shallots, sage, walnuts, cranberries, parsley, thyme, ½ teaspoon salt, lots of pepper, and toss. Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.

Thanks to Love and Lemons for this recipe! From

Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.