Cider Wheat Berry Salad with Acorn Squash {Recipe ReDux}

October 21, 2012

Cider Wheat Berry Salad recipe

I love the fall – the cool crisp air, the leaves changing colors, and of course the plethora of Nutritioulicious vegetables and fruits that are now in season. One of my favorite class of vegetables is winter squash. Do a search for “squash” on my site and you’ll see a pretty long list of recipes and information about these members of the gourd family.  So when I saw that this month’s Recipe ReDux challenge was “Orange You Glad It’s Fall?” I was super excited. The past few months I haven’t been able to take part in the ReDux, but I am so happy I could share another great recipe this month.

acorn squash recipe        acorn squash recipe

Last week when I was coming up with my weekly menu and I saw a fish recipe that included cider-glazed carrots. I changed up that fish dish and thought about something I could make as a side dish using an acorn squash that I had bought at the farmers market a few days earlier and leftover kale I had in the fridge. A search for acorn squash and kale brought me to Epicurious’ Farro with Acorn Squash and Kale recipe, which inspired my ReDux recipe.  I have been wanting to cook with wheat berries for quite some time, so I used them in place of farro. And I added apples and apple cider to go with the cider sauce I made for the fish. The end result was a nutritious and delicious seasonal grain salad that could be served cold or warm.

Servings 4 -6
Author Jessica Levinson

Ingredients

  • 1 acorn squash cut into small cubes
  • 5 ounces chopped kale
  • 1 cup wheat berries I used Nature's Earthly Choice Wheat Berries, which cook in 15 minutes!
  • 1 tablespoon olive oil
  • 2 small-medium apples diced small (toss with lemon juice to prevent browning)
  • 1 1/4 cup apple cider
  • 1 1/4 cup water
  • 1 tablespoon fresh thyme
  • Kosher salt and freshly ground pepper to taste

Instructions

  1. Preheat oven to 450 degrees on roast setting. Spread squash cubes on a foil-lined baking sheet and roast for 10 minutes. Toss squash and roast another 10 minutes. Set aside.
  2. While the squash is cooking, blanch the kale and set aside.
  3. In a dry small saucepan, toast the wheat berries for two minutes. Set aside.
  4. In the same saucepan, heat olive oil and saute the blanched kale for 3-5 minutes. Add the apples and continue to saute until the apples are tender. Transfer kale and apples to a small bowl and set aside.
  5. Put toasted wheat berries to saucepan and add cider and water. Bring to a boil, cover, and simmer about 15 minutes. Transfer wheat berries and any remaining liquid to a medium bowl. Add the roasted squash and sauteed kale and apples. Mix in the thyme, salt, and pepper to taste.

acorn squash recipeacorn squash reciperoasted acorn squash recipe

Cider Wheat Berry Salad recipe

What’s your favorite orange vegetable or fruit? What’s your favorite thing about fall?


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  1. What a beautiful salad! I have never had acorn squash because I didn’t know what to prepare it with. This looks like a great idea for me to try!

    1. Thanks Jess! Acorn squash is really delicious and there’s a lot you can do with it. Sometimes I cut it in half, roast it and fill the cavities with a grain salad.

    1. Thanks Emma! I didn’t know wheat berries were hard to find in Australia. What grains are popular there? I’d love to know (maybe you want to write a guest post about that for me 🙂 )! You can make this salad with other grains too. Great to hear from you!

  2. This salad looks versatile enough to pair with many different grilled protein entrees. I hope you continue to enjoy Recipe ReDux!

  3. I grew up in Montana eating cooked wheat berries with milk and honey….but I never think to serve them to my kids. You inspire me! Will have to get some…and try in your salad plus for breakfast!

    1. My 9 month old twins loved the wheatberry salad – hope your kids love it too! Will have to try it with milk and honey – so interesting!