Butternut Squash + Wheat Berry Salad
I love a good salad, but I often find that a mere hour after eating one, I’m hungry again. Sometimes greens and protein just won’t cut it for me. I need something heartier, starchier, and more substantial to quell my hanger — I need something with grains.
Considering my recent fascination with ancient grains, Kamut Wheat Berries have been that something lately.
I toss them in everything.
These chewy, nutty little kernels are absolutely delicious and pack 7 grams of protein and 4 grams of fiber per serving. That’s a little more than quinoa and a lot more than rice.
So it was only natural that when I was craving a salad the other day, I decided to beef it up a bit with my new favorite berries.
Greens and grains, that’s a win win in my book.
This butternut squash and kale salad makes an absolutely fabulous side dish, but thanks to the hearty berries, it can stand alone as a filling main dish as well.
The goat cheese makes a smooth, creamy component, while the currants give it a hint of sweetness, perfectly complimenting the golden-browned butternut.
The whole thing is incredibly easy to compile.
Once you have your berries cooked and the squash roasted, you just toss everything together and go to town.
If you don’t have Kamut on hand, any wheat berry will do. As for the vinegar, champagne, white wine or even coconut vinegar will all do the trick to add a tangy burst to this interesting meld of flavors.
If the protein from the berries and cheese isn’t enough for you, you could always toss in some grilled chicken.
I promise you though, it’s pretty perfect on its own.
- 1 C. Wheat Berries, uncooked
- 3 C. Butternut Squash, cubed
- 2 C. Kale, chopped + stems removed
- ½ C. Goat Cheese
- ¼ C. Dried Currants
- 3 T. Champagne Vinegar
- 1 T. Extra Virgin Olive Oil
- Salt to taste
- Cook wheat berries according to package.
- Toss butternut squash with ½ T. olive oil and sprinkle with salt. Roast for approximately 40 minutes at 400 degrees, tossing midway.
- Mix berries, squash, and kale together with vinegar, salt and remaining olive oil.
- Top with cheese and currants and mix lightly.
If you haven’t had a chance yet, check out last week’s post >> Ancient Grains vs. Modern Wheat: What’s the Difference?
It tells you everything you need to know about this popular “new” variety of grains and why they could be the answer to many people’s digestive problems.