Wheat Berry Salad With Tuscan Kale And Butternut Squash

Serving Size: 6
Total Time:

Chef Stewart Dietz created this delicious autumn salad for einka. Any wheat berry will work well here, but larger varieties will take longer to cook.


  • 1 Pound peeled butternut squash, cut into 1/2-inch dice
  • 0.33 cup dry white wine
  • 2 garlic cloves, minced
  • 1 Tbsp finely chopped sage
  • 0.5 cup minced shallots
  • 2 Tbsp sherry vinegar
  • Ounce Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick
  • 2 cup whole einka or other wheat berries
  • freshly ground pepper
  • salt
  • 6 Tbsp extra virgin olive oil
  • 0.25 cup chopped flat-leaf parsley


  1. Preheat the oven to 400°. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl
  2. Meanwhile, in a medium saucepan, cover the wheat berries with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.
  3. Add the kale to the wheat berries, cover and remove from the heat; let stand until the kale is wilted, 5 minutes. Drain well and add the wheat and kale to the squash. Add the vinegar and 2 tablespoons of the oil to the salad, season with salt and pepper and toss.
  4. In a medium skillet, heat the remaining 2 tablespoons of oil. Add the shallots and a pinch of salt and cook over moderately high heat until just starting to brown, 3 to 4 minutes. Add the sage and cook for 1 minute, until fragrant. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer, stirring, until evaporated. Scrape the shallot and garlic into the salad and toss. Season with salt and pepper, garnish with parsley and serve.

Make Ahead: The salad can be refrigerated overnight. Bring to room temperature before serving. Notes Einka berries are available from Bluebird Grain Farms.

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Recipe Credit: Stewart Dietz
Image Credit: Jonny Valiant