Wheat Berry Salad with Squash, Kale, Currants and Walnuts

Wheat Berry Salad with Squash, Kale, Currants and Walnuts might be a good recipe to expand your salad collection. This recipe serves 4 and costs $1.79 per serving. One portion of this dish contains about 12g of protein, 28g of fat, and a total of 554 calories. 369 people have made this recipe and would make it again. Head to the store and pick up squash, garlic clove, dried currants, and a few other things to make it today. It is brought to you by The Endless Meal. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 88%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Whole Wheat Rolls With Currants and Toasted Walnuts, Wheat Berry Salad With Walnuts, Dates, And Celery, and Wheat Berry, Kale, and Cranberry Salad.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 40 minutes

 

Ingredients:

2 tablespoons apple cider vinegar

2 cups broth or water

3 tablespoons walnut or argan oil

½ cup dried currants

1 small garlic clove, finely minced

1 ½ cups kale, chopped

2 tablespoons maple syrup

2 tablespoon olive oil

Sea salt, to taste

2 cups (12 ounces) diced kaboucha squash (or substitute butternut squash)

½ cup toasted walnuts

1 cup wheat berries (or substitute kamut or spelt for a gluten free dish)

Equipment:

pot

baking paper

baking sheet

baking pan

whisk

bowl

oven

Cooking instruction summary:

Combine the wheat berries and the broth or water in a small pot over high heat. Bring to a boil then reduce the heat to low. Simmer, covered for 30-40 minutes, or until the wheat berries are chewy but not crunchy. Remove the pot from the heat, add in the kale and mix it through. Let it sit for about 1 minute, or until the kale has just started to soften. Drain any remaining water from the pot.Preheat the oven to 420 degrees. Line a baking tray with parchment paper.Toss the diced squash with the olive oil and place on the prepared baking sheet. Bale in the oven for 20-25 minutes, or until it is soft.While the squash is in the oven roast the walnuts on a baking sheet for 8-10 minutes, or until they are light brown and fragrant. Roughly chop them when they are cool enough to handle.In a small bowl whisk together the walnut or argan oil, olive oil, apple cider vinegar, maple syrup and garlic.In a large bowl mix together the cooked wheat berries, kale, walnuts and currants. Toss with the dressing and season generously with sea salt.

 

Step by step:


1. Combine the wheat berries and the broth or water in a small pot over high heat. Bring to a boil then reduce the heat to low. Simmer, covered for 30-40 minutes, or until the wheat berries are chewy but not crunchy.

2. Remove the pot from the heat, add in the kale and mix it through.

3. Let it sit for about 1 minute, or until the kale has just started to soften.

4. Drain any remaining water from the pot.Preheat the oven to 420 degrees. Line a baking tray with parchment paper.Toss the diced squash with the olive oil and place on the prepared baking sheet. Bale in the oven for 20-25 minutes, or until it is soft.While the squash is in the oven roast the walnuts on a baking sheet for 8-10 minutes, or until they are light brown and fragrant. Roughly chop them when they are cool enough to handle.In a small bowl whisk together the walnut or argan oil, olive oil, apple cider vinegar, maple syrup and garlic.In a large bowl mix together the cooked wheat berries, kale, walnuts and currants. Toss with the dressing and season generously with sea salt.


Nutrition Information:

Quickview
554k Calories
11g Protein
27g Total Fat
71g Carbs
25% Health Score
Limit These
Calories
554k
28%

Fat
27g
43%

  Saturated Fat
2g
17%

Carbohydrates
71g
24%

  Sugar
21g
24%

Cholesterol
0.0mg
0%

Sodium
680mg
30%

Get Enough Of These
Protein
11g
23%

Vitamin A
11817IU
236%

Vitamin K
190µg
182%

Vitamin C
49mg
60%

Manganese
1mg
59%

Fiber
10g
42%

Copper
0.76mg
38%

Vitamin E
4mg
28%

Iron
3mg
20%

Potassium
678mg
19%

Magnesium
73mg
18%

Vitamin B6
0.34mg
17%

Calcium
143mg
14%

Vitamin B1
0.2mg
13%

Vitamin B2
0.23mg
13%

Phosphorus
126mg
13%

Folate
46µg
12%

Vitamin B3
1mg
9%

Zinc
0.92mg
6%

Vitamin B5
0.46mg
5%

Selenium
1µg
2%

covered percent of daily need
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