This salad is a beautiful celebration of winter with roasted squash and festive dried cranberries. Another seasonal adaptation using Flourist Wheat Berries and our creamy Flourist Kabuli Chickpeas, we love this recipe as the perfect showcase for these complimentary nutritional powerhouses. We've included pine nuts as an optional add-in, which add a buttery flavour that is perfect for special occasions.
Winter Wheat Berry + Chickpea Salad
3 cups cooked Flourist Wheat Berries (about 1.5 cups dry)
1 heaping cup cooked Flourist Kabuli Chickpeas
3 cups cubed butternut squash
2 tbsp olive oil
1 cup dried cranberries
2 cups finely minced Lacinato kale leaves (removed from stems)
1/4-1/2 cup chopped flat leaf parsley
1 heaping cup cubed feta cheese
1/2 cup toasted pine nuts (optional)
Dressing
1 minced shallot
1/2 cup olive oil
1/2 cup white wine vinegar
2 tbsp Dijon mustard
1-1.5 tsp salt
2 tbsp sugar
First, cook the Wheat Berries and Chickpeas according to package directions. When ready to prepare the salad, heat the oven to 400 degrees. Toss the cubed butternut squash with 2 tbsp olive oil and a pinch of salt. Roast, turning once or twice until browned, about 25 minutes.
While the squash cooks, chop the parsley, kale, and feta. Prepare the dressing. Toast the pine nuts in the 400 degree oven for 6-7 minutes, until just turning a golden brown.
When all of the ingredients are ready, and the squash has cooled to room temperature, toss all of the ingredients together in a large bowl with the dressing. Add freshly ground pepper to taste and serve.
Comment
I have made this a few times and it is delicious. The only substitution I make is to use radicchio instead of kale. It is very festive and will be on our Christmas buffet for the vegetarians.