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This acorn squash wheat salad melds the sweet, earthy notes of roasted acorn squash with the nuttiness of wheat berries, complemented by tangy cranberries and crunchy pepitas. Drizzled with rich pumpkin oil and interspersed with tender kale, it’s a harmonious blend of autumnal flavors and textures.
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Table of contents
Roasted Acorn Squash Wheat Salad
The Acorn Squash & Wheat Berry Salad is a symphony of autumnal flavors and textures, bringing together ingredients that celebrate the season’s bountiful harvest. At the heart of the dish, roasted acorn squash offers a delightful sweetness and softness, with its caramelized edges hinting at the earthiness of fall. Paired with the chewy, nutty wheat berries, the combination creates a hearty foundation for the salad. The dried cranberries introduce a pop of color and a tangy sweetness, harmoniously contrasting the savory tones.
Enhancing the complexity of the dish, the pepitas add a crunchy texture and a subtle nuttiness, mirroring the earthy depth of the wheat berries. The kale, once massaged with the luxurious pumpkin oil, becomes tender and lusciously green, lending a fresh, leafy contrast to the denser components of the salad. Finally, the pumpkin oil drizzled over the ensemble not only binds the ingredients together but infuses the dish with a rich, velvety finish. This salad, in its entirety, is a reflection of the season – warm, comforting, and inviting.
How to Make this Seasonal Wheat Salad
You will need the following ingredients:
- Acorn squash (1) – Acorn squash offers a mildly sweet and nutty flavor..
- Wheat berries (1 cup) – wheat berries provide a chewy, nut-like taste, its best to soak them overnight before starting this recipe.
- Dried cranberries (½ cup) – cranberries bring a tangy sweetness to this salad.
- Pepitas (? cup) – pepitas add a toasty nuttiness you can use toasted slivered almonds if you can’t find pepitas.
- Kale (3 cups) – kale introduces a fresh, slightly bitter green taste, you can substitute spinach if you prefer.
- Pumpkin oil (2 tbsp) – pumpkin oil infuses a deep, roasted, and slightly earthy profile to this wheat salad.
- Sea salt (1/2 tsp) – salt enhances and balances all the other ingredients.
- Black pepper (¼ tsp) – pepper imparts a gentle heat and pungency to balance out this wheat salad.
Use the Following Method
Acorn Squash Preparation: Preheat the oven to 400°F (200°C). Slice the acorn squash into half, and then into wedges, removing the seeds. Place the wedges on a baking sheet, drizzle with a tablespoon of pumpkin oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender and slightly caramelized. Once cooled, cut the squash into bite-sized pieces.
Wheat Berries Cooking: In a large pot, bring 3 cups of water to a boil. Add a pinch of salt and the rinsed wheat berries. Reduce heat, cover, and simmer for 45 minutes to an hour, or until the wheat berries are tender but still have a chewy texture. Once done, drain any excess water and set aside to cool.
Kale Preparation: Heat 1 tablespoon of the pumpkin oil in a skillet. Add the chopped kale and cook just until wilted. Set aside.
Assembling the Salad: To the skillet of kale, add the roasted acorn squash, cooked wheat berries, dried cranberries, and pepitas. Drizzle the remaining pumpkin oil over the top and toss everything to combine. Season with salt and pepper to taste.
Serve: Dish out the salad into individual bowls or a large serving platter. It can be enjoyed warm or at room temperature.
Tips and Tricks for Perfect Acorn Squash Kale Wheat Salad
- Roasting the Squash:
- For added flavor, sprinkle some cinnamon or nutmeg on the acorn squash before roasting.
- Ensure your oven is fully preheated before adding the squash. This ensures even cooking and caramelization.
- Cooking Wheat Berries:
- Soak the wheat berries overnight. This reduces the cooking time and may make them more digestible.
- To add more flavor, consider cooking them in vegetable or chicken broth instead of water.
- Dressing & Flavor:
- While pumpkin oil adds a distinctive flavor, you can complement it with a splash of apple cider vinegar or lemon juice for some acidity.
- Fresh herbs like parsley, thyme, or rosemary can enhance the overall flavor profile.
- Kale Preparation:
- Removing the thick stem from kale is crucial as it can be tough and chewy.
- Massaging kale not only softens it but also makes it less bitter. Don’t skip this step for the best texture and flavor.
- Variations & Add-ins:
- Toast the pepitas for a deeper flavor. Simply toast them in a dry skillet over medium heat until they’re golden and fragrant.
- Consider adding feta cheese or goat cheese crumbles for a creamy texture and tangy flavor.
- Toasted walnuts or pecans can be used in place of or in addition to pepitas.
- Storing & Serving:
- If you’re planning to serve the salad later or the next day, keep the dressing separate and mix it in right before serving to maintain freshness and prevent the salad from becoming soggy.
- The salad tastes best at room temperature, so if you’ve refrigerated it, let it sit out for a bit before serving.
- Presentation:
- Serve the salad on a flat platter to showcase the vibrant colors and textures.
- Garnish with extra pepitas, cranberries, or a drizzle of pumpkin oil for visual appeal.
- Use the Seeds:
- Don’t throw away the acorn squash seeds. Clean, season, and roast them for a crunchy snack or as an additional salad topping.
FAQs
Absolutely. Butternut squash, delicata squash, or even pumpkin can be good alternatives. Just adjust the roasting time based on the size and type of squash you choose.
Yes, you can use cooked quinoa, farro, or brown rice as gluten-free alternatives to wheat berries. Adjust cooking times and methods based on the grain you choose.
Yes, you can prepare the components in advance. However, for the best texture, assemble and dress the salad shortly before serving. Store each component separately in the refrigerator.
Once assembled, the salad can be stored in an airtight container for 2-3 days. However, the fresher it is, the better it will taste.
While pumpkin oil is recommended, you can also make a vinaigrette using olive oil, apple cider vinegar, a touch of maple syrup, salt, and pepper. A balsamic reduction can also complement the flavors of this salad.
Certainly. Spinach, arugula, or Swiss chard can be used in place of kale. Remember that these greens might not need to be massaged like kale.
Yes, grilled chicken, roasted tofu, or chickpeas can be excellent protein additions to make this salad even heartier.
Acorn squash skin becomes softer after roasting, and many people find it perfectly edible and enjoy the added texture. However, if you prefer, you can peel it before or after roasting or simply eat around it when enjoying the salad.
Fresh cranberries are much more tart than dried. If you want to use fresh, consider roasting or sautéing them with a bit of honey or maple syrup to reduce their tartness.
What to Enjoy with you Wheat Salad
- Proteins:
- Grilled Chicken or Turkey: A simply seasoned and grilled chicken breast or turkey slice complements the earthy flavors of the salad.
- Pan-seared Salmon: The rich flavors of salmon can balance the nuttiness of the wheat berries and the sweetness of the squash.
- Tofu or Tempeh: For a vegetarian or vegan addition, marinate and pan-sear tofu or tempeh.
- Soups:
- Butternut Squash Soup: This would play off the flavors of the acorn squash in the salad.
- Creamy Tomato Soup: The acidity and creaminess of a tomato soup can contrast beautifully with the salad’s textures.
- Mushroom Soup: Its earthy flavors would pair nicely with the hearty elements in the salad.
- Breads:
- Multigrain Bread: Toasted or fresh, this can add another layer of nuttiness.
- Garlic Bread: The rich, buttery flavors can offer a tasty contrast.
- Flatbread or Pita: These can be served on the side or even used to make salad wraps.
- Drinks:
- White Wine: A crisp Chardonnay or Sauvignon Blanc would go well with the salad.
- Herbal Tea: Especially in colder months, a warm cup of chamomile or mint tea can be soothing.
- Sparkling Water: With a slice of lemon or cucumber for a refreshing palate cleanser.
- Desserts:
- Pumpkin Pie or Tart: Continuing the autumnal theme, this would be a sweet finish.
- Apple Crisp or Cobbler: The tartness of apples can provide a delightful contrast.
- Vanilla or Cinnamon Gelato: A light and cool dessert option.
- Other Sides:
- Roasted Vegetables: Think Brussels sprouts, carrots, or beets.
- Cheese Board: With a mix of hard and soft cheeses, some nuts, and perhaps fig jam or honey.
- Olive & Pickle Plate: The saltiness and tang can be a great counter to the salad’s sweetness.
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Acorn Squash Wheat Salad
Equipment
Ingredients
- 1 acorn squash
- 1 cup wheat berries
- ½ cup dried cranberries
- ¼ cup pepitas roasted, unsalted
- 3 cups chopped kale
- 2 tablespoon pumpkin seed oil
- ½ tsp sea salt plus more to taste
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). Slice the acorn squash into half, and then into wedges, removing the seeds. Place the wedges on a baking sheet, drizzle with a tablespoon of pumpkin oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender and slightly caramelized. Once cooled, cut the squash into bite-sized pieces.
- While the squash is cooking, in a large pot, bring 3 cups of water to a boil. Add a pinch of salt and the rinsed wheat berries. Reduce heat, cover, and simmer for 45 minutes to an hour, or until the wheat berries are tender but still have a chewy texture. Once done, drain any excess water and set aside to cool.
- Heat the pumpkin oil in a medium skillet over medium heat. Add the chopped kale and cook until its wilted. Set aside.
- To the skillet of kale, add the roasted acorn squash, cooked wheat berries, dried cranberries, and pepitas. Drizzle the remaining pumpkin oil over the top, and toss everything to combine. Season with salt and pepper to taste.
Healthy and hearty!
Delicious!