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–+ servings
A vibrant Thanksgiving salad featuring kale, roasted butternut squash, cranberries, walnuts, and grains, topped with shaved Parmesan.

Thanksgiving Salad with Roasted Squash and Wheat Berries

A fresh and colorful salad perfect for your Thanksgiving table, featuring roasted butternut squash, wheat berries, and a tangy apple cider vinegar dressing.
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Prep Time 20 minutes
Cook Time 35 minutes
Sage Roasting Time 2 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 3 cups cooked wheat berries
  • 1 small butternut squash, cubed roasted
  • 1 cup shallots, chopped into ½-inch pieces from 3 medium shallots
  • 1/3 cup fresh sage leaves
  • extra-virgin olive oil for drizzling
  • 1/3 cup toasted walnuts, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup parsley, chopped
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • pecorino cheese shaved, for topping
For the Apple Cider Vinegar Dressing
  • 1 bunch lacinato kale, stemmed

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Foil

Method
 

  1. Cook the wheat berries according to package directions.
  2. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes, or until tender. Add the shallots to the baking sheet with the squash and roast for another 20 to 25 minutes. Wrap the sage leaves in foil with a drizzle of olive oil and place them on the baking sheet for the last 2 minutes of roasting. Unwrap and chop the sage.
  3. Prepare the Apple Cider Vinegar Dressing.
  4. In a large bowl, massage the kale with a portion of the dressing. Add the cooked wheat berries, roasted squash, roasted shallots, chopped sage, toasted walnuts, dried cranberries, chopped parsley, fresh thyme, ½ teaspoon salt, and pepper. Toss everything together. Transfer the salad to a serving platter, drizzle with more dressing and freshly ground black pepper. Top with shaved pecorino cheese and serve.

Notes

This salad is best served at room temperature or slightly chilled. You can prepare the components ahead of time and assemble just before serving.

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