Wheat Berry Salad with Tuscan Kale and Butternut Squash

Ingredients

• •cut into 1/2-inch dice butternut squash (1 pound)
• •6 tablespoons extra-virgin olive oil
• •Salt
• •Freshly ground pepper
• •2 cups whole einka or other wheat berries
• •stemmed Tuscan kale (leaves sliced crosswise 1/4 inch thick)
• •2 tablespoons sherry vinegar
• •0.5 cup minced shallots
• •1 tablespoon finely chopped sage
• •minced garlic cloves (2)
• •0.33 cup dry white wine
• •0.25 cup chopped flat-leaf parsley

Instructions

1. Preheat the oven to 400°. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.
2. Meanwhile, in a medium saucepan, cover the wheat berries with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.
3. Add the kale to the wheat berries, cover and remove from the heat; let stand until the kale is wilted, 5 minutes. Drain well and add the wheat and kale to the squash. Add the vinegar and 2 tablespoons of the oil to the salad, season with salt and pepper and toss.
4. In a medium skillet, heat the remaining 2 tablespoons of oil. Add the shallots and a pinch of salt and cook over moderately high heat until just starting to brown, 3 to 4 minutes. Add the sage and cook for 1 minute, until fragrant. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer, stirring, until evaporated. Scrape the shallot and garlic into the salad and toss. Season with salt and pepper, garnish with parsley and serve.