Shira McDermott's SPUD Happy Heart Wheat Berry Chickpea Salad
This is a perfect potluck recipe, which is why I’ll be bringing this beauty to the SPUD Ambassador Potluck! In celebration of Happy Heart Month, this recipe brings together the goodness of whole grains and legumes as part of a healthy diet. Incorporating these foods into your daily meals does wonders to help maintain a healthy body weight, a key factor in maintaining optimal heart heath. It’s so, so good and I can’t wait to share it with everyone!
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- 3 cups cooked wheat berries
- 1 heaping cup chickpeas
- 3 cups cubed butternut squash
- 2 tbsp olive oil
- 1 cup dried cranberries
- 2 cups finely minced lacinato kale (stems removed)
- 1/4 cup-1/2 cup chopped flat leaf parsley
- 1 heaping cup cubed feta cheese
- 1/2 cup toasted pine nuts
- 1 minced shallot
- 1/2 cup olive oil
- 1/2 cup white balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tsp salt
- 2 tbsp sugar
First, cook the Wheat Berries and Chickpeas according to package directions.
When ready to prepare the salad, heat the oven to 400 degrees. Toss the cubed butternut squash with 2 tbsp olive oil and a pinch of salt. Roast, turning once or twice until browned, about 25 minutes.
While the squash cooks, chop the parsley, kale, and feta. Prepare the dressing. Toast the pine nuts in the 400 degree oven for 6-7 minutes, until just turning a golden brown.
When all of the ingredients are ready, and the squash has cooled to room temperature, toss all of the ingredients together in a large bowl with the dressing. Add freshly ground pepper to taste and serve.