Ingredient:
1 C. Wheat Berries, uncooked
3 C. Butternut Squash, cubed
2 C. Kale, chopped + stems removed
½ C. Goat Cheese
¼ C. Dried Currants
3 T. Champagne Vinegar
1 T. Extra Virgin Olive Oil
Salt to taste
Method:
Cook wheat berries according to package.
Toss butternut squash with ½ T. olive oil and sprinkle with salt. Roast for approximately 40 minutes at 400 degrees, tossing midway.
Mix berries, squash, and kale together with vinegar, salt and remaining olive oil.
Top with cheese and currants and mix lightly.
1 C. Wheat Berries, uncooked
3 C. Butternut Squash, cubed
2 C. Kale, chopped + stems removed
½ C. Goat Cheese
¼ C. Dried Currants
3 T. Champagne Vinegar
1 T. Extra Virgin Olive Oil
Salt to taste
Method:
Cook wheat berries according to package.
Toss butternut squash with ½ T. olive oil and sprinkle with salt. Roast for approximately 40 minutes at 400 degrees, tossing midway.
Mix berries, squash, and kale together with vinegar, salt and remaining olive oil.
Top with cheese and currants and mix lightly.
