Rye Berry, Winter Squash, & Kale Salad With Miso Dressing

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup rye berries
  • 12
    teaspoon salt
  • 2
    cups butternut squash, peeled and cut into 1/2-inch cubes
  • 12
    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)
  • 14
    cup toasted nuts (walnuts, pecans, sunflower seeds, or pumpkin seeds) or 1/4 cup seeds, roughly chopped (walnuts, pecans, sunflower seeds, or pumpkin seeds)
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DIRECTIONS

  • 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.
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