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Wheat Berry and Squash Salad

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Prep Information

Prep Time

45 minutes

Cook Time

15 minutes


10-12 people


  • 3 cups of wheat berries
  • One 2 lb. bag Kabocha squash-halved, seeded, peeled, and cut into 1 ½ in. pieces
  • One 1 ½ lb. acorn squash- scrubbed, halved, seeded, and cut into 1 ½ in. pieces
  • 12 oz. parsnips (2 large), peeled and cut into 1-inch pieces.
  • ¾ cup Hojiblanca Extra Virgin Olive Oil
  • Kosher salt
  • Pepper
  • 1 shallot, mined
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. Pinot Noir vinegar
  • 8 oz. Tuscan kale, thinly sliced crosswise
  • ½ cup pomegranate seeds
  • ½ cup dried sour cherries
  • 1 persimmon, halved and thinly sliced (optional)
  • 4 oz feta cheese, crumbled
  • ½ cup lightly packed mint leaves


  1. In a large saucepan of salted boiling water, cook the wheat berries until tender (about 45 minutes). Drain well, then spread on a baking sheet to cool completely.
  2. Meanwhile, preheat oven to 425 degrees. In a large bowl, toss the kabocha, acorn squash and parsnips with ¼ cup of the olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for about 25 minutes, until tender but not falling apart. Let cool completely.
  3. In a large bowl, which the shallot with the lemon juice, vinegar and the remaining ½ cup of olive oil. Season with sale and pepper. Add the wheat berries, squash, parsnips, kale, pomegranate seeds cherries, and persimmon (if suing) and tops well. Season with salt and pepper and toss again. Scatter the feta and mint on top.
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