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Garlic-roasted butternut squash and kale wheatberry salad with pomegranate from Eats Well with Others by Joanne Bruno

  • chickpeas
  • Brussels sprouts
  • garlic
  • kale
  • wheat berries
  • butternut squash
  • pomegranate molasses
  • pomegranates

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Notes about this recipe

  • RTroeger on December 15, 2013

    Amazing salad. I used farro instead of wheatberries; it would've been even better with the wheatberries. The only thing I'd change is the amount of oil--six tablespoons plus oil for roasting is a huge amount for me.

  • Jane on May 02, 2012

    For once when looking for a healthy dinner option I found I had every ingredient required in the recipe I picked from my EYB search. Well if I'm being completely honest I substituted dandelion greens for kale but that seemed minor. This isn't a quick dinner option as the wheat berries take an hour to cook (I didn't pre-soak them) and de-veining the greens takes quite a while too. But the combination of caramelized roasted squash and Brussels sprouts, chewy wheat berries, fresh greens, sweet pomegranate plus the sweet/sour pomegranate molasses in the dressing, was great. This was the first time I had massaged greens (with lemon juice and salt) and it is quite amazing how they "cook" and wilt down as they are massaged.

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