Thanksgiving Salad with Butternut Squash & Wheat Berries
Bring a burst of color and flavor to your holiday table with this vibrant Thanksgiving salad. Combining hearty wheat berries, roasted butternut squash, and fresh kale, it’s a celebration of fall’s finest ingredients in every bite.
The savory roasted shallots and sage pair beautifully with sweet cranberries and crunchy walnuts, creating a perfect balance of textures and tastes. Tossed in a tangy apple cider vinegar dressing, this salad is both wholesome and deeply satisfying.
Finished with shaved pecorino cheese and a sprinkle of fresh herbs, this dish isn’t just a side—it’s a statement. Whether for Thanksgiving or any festive gathering, it’s sure to impress!
Thanksgiving Salad with Butternut Squash & Wheat Berries: Ingredients
- Wheat Berries: The hearty foundation of the salad, offering a nutty flavor and satisfying chewiness that perfectly complements the dish’s vibrant textures.
- Roasted Butternut Squash: Sweet and caramelized, these golden cubes bring warmth and a touch of natural sweetness to every bite.
- Lacinato Kale: Massaged to tender perfection, this nutrient-rich green adds a fresh, earthy contrast to the bold flavors.
- Shallots: Roasted to soft, savory goodness, their subtle sweetness enhances the depth of the salad.
- Walnuts & Cranberries: A delightful duo—crunchy walnuts provide richness, while dried cranberries add a sweet-tart pop.
- Apple Cider Vinegar Dressing: The tangy, flavorful dressing ties all the ingredients together with its vibrant zest.
- Shaved Pecorino Cheese: A finishing touch of savory, salty elegance that elevates the entire dish.
Thanksgiving Salad with Butternut Squash & Wheat Berries
Recipe Tips
- Roasting for Flavor Perfection: To enhance the natural sweetness of the butternut squash and shallots, roast them until caramelized edges form. Use a high-quality olive oil drizzle for extra depth, and don’t skip roasting the sage leaves—they add a delightful aromatic touch.
- Massage the Kale: Lacinato kale can be tough if not prepared correctly. Massage the leaves with a small amount of the Apple Cider Vinegar Dressing until they soften and turn vibrant green. This step ensures a tender texture and allows the flavors to meld beautifully.
- Balance the Textures: The combination of chewy wheat berries, crisp kale, crunchy walnuts, and tender roasted vegetables is key. Ensure all components are evenly distributed when tossing the salad, and save the pecorino cheese for a final garnish to prevent it from becoming too soft.
What to Serve with Thanksgiving Salad
- Herb-Roasted Turkey: This salad makes a fantastic companion to a classic Thanksgiving turkey. Its vibrant flavors and hearty grains balance the rich, savory meat, creating a complete holiday meal.
- Buttery Dinner Rolls: Warm, flaky dinner rolls are perfect for soaking up the tangy Apple Cider Vinegar Dressing. They also provide a soft, comforting contrast to the hearty salad.
- Spiced Apple Cider: A warm glass of spiced apple cider complements the salad’s sweet and savory notes. The cinnamon and nutmeg in the cider echo the earthy fall flavors, making it a festive pairing.
FAQ
1. Can I make this salad ahead of time?
Yes, you can prepare the components—roast the vegetables, cook the wheat berries, and make the dressing—a day in advance. Toss everything together just before serving to keep the textures fresh.
2. What can I use instead of wheat berries?
If you can’t find wheat berries, farro, quinoa, or barley work as excellent substitutes. Each offers a slightly different texture but pairs well with the other ingredients.
3. Can I make this salad vegan?
Absolutely! Simply omit the pecorino cheese or replace it with a vegan-friendly alternative, such as nutritional yeast or a plant-based parmesan.
4. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the dressing separate, if possible, to prevent the salad from becoming soggy. Toss before serving again for best results.
Thanksgiving Salad with Butternut Squash & Wheat Berries
Ingredients
- 1 bunch lacinato kale stems removed
- 3 cups cooked wheat berries
- Roasted butternut squash cubes from one small squash
- 3 medium shallots chopped into ½-inch pieces (about 1 cup)
- ⅓ cup fresh sage leaves
- ⅓ cup toasted walnuts chopped
- ⅓ cup dried cranberries
- ⅓ cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- ⅓ cup shaved pecorino cheese
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper
- Apple Cider Vinegar Dressing
Instructions
- Prepare the wheat berries by cooking them as directed in your chosen recipe. Set aside to cool slightly.
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Spread the butternut squash cubes on the sheet, drizzle them with olive oil, and roast for 30 to 35 minutes until golden and tender. After 10 minutes of roasting, add the chopped shallots to the baking sheet and continue roasting for another 20 to 25 minutes.
- Wrap the sage leaves in a small piece of foil, drizzle them with a touch of olive oil, and place the foil packet on the baking sheet during the final 2 minutes of roasting. Remove the sage from the foil and finely chop.
- Prepare the Apple Cider Vinegar Dressing according to your preferred recipe.
- In a large mixing bowl, massage the lacinato kale with a small amount of the dressing until the leaves are tender and vibrant. Incorporate the cooked wheat berries, roasted squash, shallots, chopped sage, walnuts, dried cranberries, parsley, thyme, ½ teaspoon of sea salt, and a generous amount of freshly ground black pepper. Toss until evenly combined.
