A salad always brightens up the table and also accommodates those guests who live a meat-free lifestyle. The vibrant colors of this salad create a beautiful addition to any holiday spread. You will love the flavors of garlic, squash, and shallots combined with wheat berries. Don't just make this incredible salad for Thanksgiving, enjoy it any time in the fall for lunch or serve it with a light soup for an easy and delicious dinner for one or the whole family.
3 cups cooked wheat berries
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
1 bunch lacinato kale, stemmed
⅓ cup toasted walnuts, chopped
⅓ cup dried cranberries
⅓ cup chopped parsley
1 tablespoon fresh thyme
⅓ cup shaved pecorino cheese
Sea salt and freshly ground black pepper
STEP 1.) Cook the wheat berries according to the directions
STEP 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.
STEP 3.) Prepare the Apple Cider Vinegar Dressing according to this recipe.
STEP 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.