Pomegranate is an exotic fruit I rarely spring for, mostly because it doesn’t come in our weekly box from Stick and Stone Farm. When Connie, our wonderful landlord below, recently sped off to another one of her adventures, she unloaded a bag of groceries into our hands. This beautiful ball was among the treasures, and so we set to work on a decorative dish!

Wheat berry, a quieter grain, balanced the tart seeds with its earthy, nutty flavor. Blanched kale added a fresh, chewy reminder of bygone gardens, and the butternut squash – well, what can I say, butternut squash is a perfect addition to any plate!

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Pomegranate and Wheat Berry Salad

  • Yield: 8 servings 1x
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Ingredients

For the Salad:

  • 1.5 cups wheat berries
  • 3 cups water
  • 1 bunch kale, leaves stripped from stems and chop coarsely
  • 1 butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 big clove garlic
  • 1 pomegranate
  • 1/2 cup coarsely chopped almonds, toasted

For the Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon white wine
  • 1/3 cup apple cider
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • a dash ginger powder
  • a dash nutmeg
  • 1 teaspoon agave nectar
  • salt & ground black pepper, to taste

Instructions

Salad:

  1. In a small pot, bring the wheat berries and water to a boil, and let simmer for about 30-45 minutes, or until the wheat berries are soft or al dente. When done, transfer to a big bowl where you will eventually mix all the ingredients. Store in the refrigerator in between adding ingredients.
  2. Bring a pot of water to a boil. When the water is boiling, add the kale for 30 seconds until it turns bright green. With a slotted spoon, scoop out the kale and dunk in a bowl of cold water. Save the boiling water! When the kale is cooled, squeeze with your hands to ring out water, and transfer to the big bowl and return to the fridge.
  3. In the pot of boiling water, add the cubed squash and cook until just fork tender (you don’t want it to be mushy). When cooked, drain in a colander and set aside. In the same pot (now empty), heat the olive oil and saute the garlic for about 1 minute. Add the squash and saute for about 5 minutes, then add to your growing bowl.
  4. Scoop out the pomegranate seeds with a spoon. Add to bowl. Munch as you go. So strange, so tasty!
  5. If you haven’t toasted your almonds already, do so and set aside.

Dressing:

  1. Whisk together ingredients in a bowl. Pour over salad and mix thoroughly.
  2. Sprinkle with toasted almonds and you’re ready to dine! Even better in your lunchbox on Day 2!

Notes

Allergens: tree nuts

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