Provençal wheat berry salad with smoked turkey

Try a flavorful Provençal wheat berry salad with smoky turkey, bursting with Mediterranean herbs and zesty vinaigrette. A delicious culinary journey!

Ingredients:

• 450g peeled butternut squash, cut into 1/2-inch dice (3 cups)
• 6 tablespoons extra-virgin olive oil
• Salt
• Freshly ground pepper
• 2 cups whole einka or other wheat berries
• 280g Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
• 2 tablespoons sherry vinegar
• 1/2 cup minced shallots
• 1 tablespoon finely chopped sage
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 1/4 cup chopped flat-leaf parsley

Instructions:

1. Preheat the oven to 400°F. Toss the sliced squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Bake the squash for 20 to 25 minutes until it is soft. Transfer the cooked squash to a large bowl.
2. While the squash is roasting, place the wheat berries in a medium saucepan. Add 5 cups of water and 1/4 teaspoon of salt. Bring it to a boil and then let it simmer until the wheat berries are tender, about 25 minutes.
3. Combine the cooked wheat berries with kale in the saucepan. Cover it and let it sit until the kale wilts, for about 5 minutes. Drain any excess water and then mix the wheat berries and kale with the roasted squash. Add vinegar, olive oil, salt, and pepper to taste. Toss everything together.
4. In a skillet, heat the remaining 2 tablespoons of oil. Cook the shallots with a pinch of salt over medium-high heat until they start to brown, which takes about 3 to 4 minutes. Add the sage and cook for another minute until it becomes fragrant. Stir in the garlic and cook for an additional minute. Pour in the wine and let it simmer until the liquid evaporates. Transfer this mixture to the salad with shallots and garlic. Toss everything together and season with salt and pepper. Garnish with parsley before serving.

Summary:

• Calories: 2310 kcal
• Fat: 79 g
• Protein: 93 g
• Carbs: 330 g
• Potassium: 3386 mg
• Magnesium: 647 mg