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a shallow white bowl filled with shredded green kale, slivered dates, goat cheese and cubed squash

Wheat Berry, Kale & Butternut Squash Power Bowl

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Course: Breakfast & Brunch
Cuisine: American
Keyword: Butternut squash bowl
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 6
Author: Meggen

Ingredients

  • 1 cup dry Wheat Berries washed and picked through- check for stones
  • 1 unit small butternut squash peeled and cut into 1-2 inch cubes
  • 3 unit dates pitted and cut into strips
  • 5 cups kale washed, chopped and massaged
  • 3 unit shallots sliced into thin rings
  • 3 TBSP Sherry vinegar
  • 3 cups cooked chicken shredded or sliced into bite sized pieces
  • 1 cup frozen Edamame thawed
  • ½ cup plus 2 TBSP olive oil divided
  • 1 TBSP honey
  • 4-5 unit fresh sage leaves chopped fine
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp salt divided
  • 1 tsp pepper
  • ¼ cup roasted pepitas
  • ¼ cup goat cheese crumbles

Instructions

  • Pre heat oven to 400 degrees.
  • Boil 1 cup of wheat berries in a large pot filled with water. After 40-50 minutes, when berries are tender but still have a bit a of bite, drain water. Return wheat berries immediately to warm pot, cover off heat and let steam while prepping other ingredients or chill until needed.
  • In a small bowl, toss prepared butternut squash with 2 TBSP olive oil, cumin, coriander, 1 tsp salt and a dash of black pepper. Spread out evenly on a sheet pan lined with parchment paper and roast for 30 minutes of until edges are browned and squash is softened and sweet. Set aside too cool.
  • While squash and berries are cooking, prep the shallots,. In a small bowl, add sliced shallots to sherry vinegar. Let shallots marinate for 30 minutes. After 30 minutes, pour vinegar into a large salad bowl for later. Set drained shallots aside.
  • Once all vegetables are prepared, begin assembling your salad. In the large salad bowl where sherry vinegar is resting, add sage leaves, honey, remaining salt and pepper. Slowly whisk in 1/2 cup of olive oil until mixture has thickened and combined. Check dressing for taste and adjust seasonings as needed.
  • Add in wheat berries and toss well to coat in dressing. At this point, you can chill the dressed wheat berries for later use or continue making the salad.
  • Add in kale, dates, shallots, pepitas, chicken and thawed edamame. Toss well. Finally, place squash on top of greens and sprinkle with goat cheese crumbles.
  • Serve in large bowls.