Food & Wine

What's This?
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 lb peeled butternut squash, cut into 1/2-inch dice6 Tbsp extra virgin olive oil salt freshly ground pepper2 cup whole einka or other wheat berries10 oz Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick2 Tbsp sherry vinegar½ cup minced shallots1 Tbsp finely chopped sage2 garlic cloves, minced⅓ cup dry white wine¼ 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

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Tags: Dinner, Salad, Lunch, Healthy, Vegetarian, Kale, Grain, Butternut Squash

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