Wheat Berry Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall wheat berry salad with roasted butternut squash, kale, dried cranberries, walnuts, and a tangy apple cider vinaigrette. Hearty enough to be a light lunch or a substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 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 tablespoons fresh thyme
- ⅓ cup shaved pecorino cheese
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 341mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1421mg
- Calcium
- 287mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.