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Wheat Berry Salad with Tuscan Kale and Butternut Squash
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. Slideshows: Wheat Berries
5,611
113
7
50 min
TOTAL TIME
425
CALORIES
$2.31
PER SERVING
Ingredients
11 INGREDIENTS
6 SERVINGS
pepper
to taste
1/2 cup shallots
minced
2 cloves garlic
minced
1 tbsp fresh sage
finely chopped
1 lb butternut squash
cut into 1/2-inch dice
2 cups whole einka wheat berries
1/4 cup fresh parsley
chopped
2 tbsp sherry vinegar
10 oz tuscan kale
stemmed, leaves sliced crosswise 1/4 inch thick
1/3 cup dry white wine
6 tbsp extra-virgin olive oil
Directions
16 STEPS
View Directions on Food and Wine
Health Info
Macros
62g
CARBS
16g
FAT
11g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
Can I add herbs to my berry salad?
What berries should I use for my berry salad?
How do I prevent my berries from getting mushy?
How can I make my berry salad sweet without adding too much sugar?
Should I mix the berries together or layer them?
Can I add other fruits to my berry salad?
Can I make my berry salad ahead of time?
What dressing goes well with berry salad?
How can I give my berry salad a crunch?
Why is my berry salad watery?
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