Roasted Squash and Apple Salad

Serve this "salad" warm or room temperature. It will also hold well in the fridge for upwards of a week and can be re-warmed by leaving out to come to temperature or gently warming in a moderate oven. Note: this salad can also be made with sweet potatoes to replace the squash or any sort of hearty green or chicory to replace the kale.

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1 butternut squash
1 cup whole wheat or rye berries
2 tart apples
1 bunch kale, any variety
3 tbsp balsamic vinegar
1/3 cup olive oil
1/2 cup walnuts, squash seeds or pumpkin seeds, toasted


  1. Bring a pot of salted water to a boil and then boil the wheat or rye berries until tender, about 20-30 minutes, then drain
  2. Heat oven to 350F
  3. Peel and dice the squash, removing any seeds along the way
  4. Toss the diced squash in a glug of olive oil and pinch of salt and black pepper and roast until caramelized and tender, about 35 minutes
  5. Dice the apples (I don't bother to peel them) and toss with a glug of olive oil and pinch of salt and black pepper and roast until softened and starting to brown, about 15-20 minutes
  6. Strip the kale from the ribs and cut into 1/4" wide ribbons
  7. In a medium-sized bowl, sprinkle the kale with salt and massage until dark in color and tender
  8. Add the boiled wheat or rye berries, the roasted squash, apples, vinegar, oil, and nuts and season with a big pinch of salt and black pepper
  9. Toss to combine, taste and adjust seasoning as desired