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.
Ingredients
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
Method
- 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
- Heat oven to 350F
- Peel and dice the squash, removing any seeds along the way
- 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
- 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
- Strip the kale from the ribs and cut into 1/4" wide ribbons
- In a medium-sized bowl, sprinkle the kale with salt and massage until dark in color and tender
- 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
- Toss to combine, taste and adjust seasoning as desired
