Tuscan Kale and Butternut Squash Grain Salad

Light yet filling-this dish is the perfect mixture of flavor and fresh! This salad is the perfect side dish to bring to any Thanksgiving celebration. Can be served either warmed or cold.





1. Preheat the oven to 400°. On a baking sheet, mix 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 grain with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes and water is evaporated.

3. Add the kale to the grain and saute for 3-5 minutes together. Cover, remove from the heat, and let stand until the kale is wilted, 5 minutes. Add the wheat and kale to the squash in a large bowl. 

4. In a medium skillet, heat 2 tablespoons of oil. Add the shallots  and cook over medium high heat until translucent & almost brown, 3 to 4 minutes. Add the sage, garlic, and cook for 1 minute, until fragrant. Add the sherry cooking wine and simmer, stirring, until evaporated. Add the warm shallot and garlic mixture into the salad and toss. Season with salt &pepper. 

Serve and Mangia.