Butternut Squash and Kale Wheatberry Salad

When I say I've been cooking and baking again, I guess I should embellish on that a bit more. I've been... largely baking, somewhat cooking. I guess I'm making up for the fact that I barely baked this entire holiday season. A large part of that was due to the fact that I needed to look pleasant (and not pleasantly plump) in my wedding photos. But it was also because I wasn't feeling very festive. Apparently now I am making up for it. However, given the fact that Ron has lost a significant amount of weight from his own job-related stress, a cookie now and then is totally fine.

Today I planned to blog about the most amazing cookies known to man but decided to post about those tomorrow. Instead, I've decided that my blog could use some healthy food. Some actual food. Some food that didn't include butter, sugar, or flour in the ingredient list! I've been eating a lot of root vegetables lately but I've been lacking in the greens and grain department. I suppose to chomping down on squash and carrots isn't terrible but I rather enjoy eating the colors of a rainbow each day. This salad is like Christmas in a bowl! I saw it posted on Joanne's blog the other day and absolutely had to try it. I love Joanne's blog and read it every single day. Any time I need some good vegetarian recipes and some serious humor, I turn to her blog because her recipes never fail me. This one was no different. It's so good. It's extremely filling and has a chewy texture from the wheatberries with the sweet tartness from the cranberries. The original recipe called for pomegranate arils but given my history with those buggers, I opted for something a little less frustrating. This would be the perfect dish to bring to a winter potluck. It makes a ton, it's packed full of nutrients, and is hearty enough to be served as a meal.
Butternut Squash and Kale Wheatberry Salad
adapted from Eats Well with Others
Yield: 8-10 servings
Ingredients

• 1 medium butternut squash, chopped into 1-inch pieces
• 4 cloves garlic, minced or pressed
• 1 Tbsp olive oil
• sea salt
• 1 bunch kale, thinly sliced
• 3 tbsp lemon juice (from one lemon)
• sea salt
• 1 cup dried cranberries (or 1 pomegranate's worth of pomegranate arils)
• 1 lb brussel sprouts, halved and roasted at 400 degrees for 15 minutes
• 1 cup wheatberries, soaked overnight and simmered for 1 hour
• 1 cup dried chickpeas, soaked overnight and simmered for 30-40 minutes or until tender
• 6 Tbsp olive oil
• 3 Tbsp lemon juice (from one lemon)
• 3 Tbsp cherry balsamic vinegar
• 3 tsp dijon mustard
• salt and pepper

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, combine butternut squash cubes with the oil, minced garlic and sprinkle with a few pinches of sea salt. Place on a parchment-lined baking sheet and spread into a single layer. Roast until fork-tender, but not falling apart (about 30-40 minutes). Once done, roast the brussel sprouts, if not already done.
3. Meanwhile, mix the kale, lemon juice and salt with your hands, massaging it together. It should wilt into half of its volume after 3 minutes or so.
4. Make dressing by whisking olive oil, lemon juice, balsamic vinegar, and dijon together. Add salt and pepper to taste.
5. When the squash and sprouts are done roasting, remove from the oven and let cool for 5-10 minutes. Then, add to the kale, along with the cranberries, brussel sprouts, wheat berries, and chickpeas. Gently toss together then coat with dressing; toss until evenly coated. Season to taste. Enjoy!