Roasted Butternut Salad Bowl
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup wheat berries
  • Butternut squash, cubed (use as much as you would like)
  • Kale
  • Red cabbage, shredded thinly
  • White kidney beans or cannellini
  • Green onion, chopped
  • 1 tsp olive oil
  • ½ cup pumpkin seeds
  • 1 clove garlic
  • 1 - 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Juice of half a lemon
  • ¾ water
  • Pinch of salt and black pepper
Instructions
  1. Rinse wheat berries under water to ensure they are clean.
  2. Bring 1¼ cup water to a boil on the stove. Add rinsed wheat berries to the boiling water and stir. Once water starts to boil again, turn the heat to low, cover, and simmer for 45 minutes to 1 hour. You know the wheat berries are done when they are soft.You'll have enough wheat berries for 2 - 3 servings.
  3. While your wheat berries are cooking toss your butternut squash with olive oil and roast in the oven for 20 minutes at 350 degrees celsius or until they are cooked through.
  4. Massage 1 tsp of olive oil into your kale. This helps to soften the kale so it's not so tough.
  5. Once your wheat berries and squash are ready, assemble the remaining salad ingredients into a salad bowl (shredded cabbage, white kidney beans, kale and green onion). Add as much or as little of each ingredient as you wish (yup, you decide what and how much you want).
  6. For the dressing: toast pumpkin seeds in a non-stick pan over low heat for 10 - 12 minutes until they become fragrant. In a food processor blend: cooled pumpkin seeds, garlic, maple syrup, olive oil, vinegar, lemon juice and water. Season as desired with salt and black pepper.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/roasted-butternut-squash-salad-bowl/