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Winter Squash + Wheat Berry Salad

Winter Squash + Wheat Berry Salad
Makes 4 servings



For the squash

2 cups winter squash (any will work but we used a butternut for this recipe), peeled and cubed

1 Tbsp vegetable oil

Salt and pepper


For the wheat berries

1 cup uncooked wheat berries

3 cups water

Pinch of salt


For the dressing

1/3 cup olive oil

Zest from 1 organic lemon

Juice from ½ an organic lemon

1 tsp honey

¼ tsp dried sage, ground

¼ tsp dried thyme

¼ tsp sweet paprika




For the salad

½ red onion or shallot, finely sliced

1 bunch of kale, stems removed and leaves torn into bite-sized pieces

75g feta cheese, crumbled



Preheat oven to 375 0F.

Peel and cube 1 medium-large winter squash, Toss with 1 Tbsp vegetable oil and season lightly with salt and pepper. Bake for about an hour or until squash starts to turn golden brown. Let cool.

While squash is baking, bring wheat berries, water, and salt to boil in a medium sized pot. Continue to cook on a rolling boil (lid partially on) for 45 minutes or until liquid has evaporated. Allow the berries to cool.

Add kale and onion slices into a large bowl and drizzle salad dressing over top.  Massage the dressing into the kale and onion using your hands. This will soften the kale for a nicer texture. Allow the marinated kale and onions to sit for at least 10 minutes.

Combine cooked wheat berries and the marinated kale mix. Gently fold in the baked squash and season with salt and pepper.

Top with crumbled feta cheese.