Prep 10 mins
Cook 1 hr
Adapted from a recipe (9/24/2013) by Anjali on eatyourgreens.com, this salad makes a hearty vegan main dish, or a super-healthy side dish for grilled meats. It makes use of ingredients that are best in the fall. Rye berries are whole rye grains, easily found in a natural grocery bulk section. Substitutions are easily made. You can use cubed pumpkin for the squash, wheat berries or barley instead of rye berries, a different sweetener, etc. Add dried cranberries, blueberries, raisins, or other if you like. This salad keeps well in the refrigerator for up to 3 days, so it would be great for a pot luck event..
- 1 cup rye berries
- 1⁄2 teaspoon salt
- 2 cups butternut squash, peeled and cut into 1/2-inch cubes
- 1⁄2 tablespoon olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon white miso
- 1 teaspoon maple syrup (preferably amber for best flavor)
- 2 tablespoons walnut oil
- 3 cups kale, stems removed, cut into bite-size pieces (about 1/2 bunch)
- 1⁄4 cup toasted nuts (walnuts, pecans, sunflower seeds, or pumpkin seeds) or 1⁄4 cup seeds, roughly chopped (walnuts, pecans, sunflower seeds, or pumpkin seeds)
- Combine the rye berries, salt and 3 1/2 cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender. Alternatively, cook the grain in a pressure cooker as you would for brown rice.
- Preheat the oven to 450°F Place the squash on a sheet pan and toss with the olive oil. Roast for 25 minutes, stirring halfway through baking.
- In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the roasted squash, and the remaining dressing and toss to coat. Sprinkle the nuts over the top and serve warm or at room temperature.