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Categories:
salt berries pancetta butternut squash pepitas lacinato kale shallot sherry vinegar red wine vinegar mustard freshly ground black pepper olive oil
Viewed: 42 - Published at: 6 years agoIngredients
- Salt
- 2 cups wheat berries
- 1/4 pound pancetta, cut into 1/4 inch cubes
- 1 cup leftover roasted butternut squash
- 1/3 cup pepitas, toasted
- 2 cups chopped lacinato kale
- 1 shallot, minced
- 1 tablespoon sherry vinegar
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 6 tablespoons olive oil
Method
- Bring a large pot of salted water to a boil. Add the wheat berries and cook until just tender, about 30 minutes. Drain and store in a container in the fridge.
- The day of: In a saute pan, cook the pancetta over medium heat until browned. In a large bowl, toss the pancetta, butternut squash, pepitas, and kale with the wheat berries-mix gently.
- In a small bowl, whisk together the shallot, the vinegars, and the mustard. Season with salt and pepper. Slowly whisk in the olive oil, allowing the dressing to emulsify as you go. Taste and adjust the seasoning until you like it.
- Pour the dressing over the wheat berry salad, and gently toss to coat. Let sit 30 minutes before serving.
