Ingredients
- 1 pound (3 cups) butternut squash peeled and seeded, cut into 1/2 inch dice
- 6 Tablespoons olive oil extra virgin
- salt
- freshly ground black pepper
- 2 cups Bluebird Einkorn Berries
- 10 ounces (4 cups) Tuscan Kale stemmed, leaves sliced crosswise 1/4 inch thick
- 2 Tablespoons sherry vinegar
- 1/2 cup shallots minced
- 1 Tablespoon sage finely chopped
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 1/4 cup flat leaf parsley chopped
Methods
- Preheat the oven to 400°. On a rimmed baking sheet, toss 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.
- Meanwhile, in a medium saucepan, cover the whole grain Einka with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.
- Add the kale to the Einka, cover and remove from the heat; let stand until the kale is wilted, 5 minutes.
- Drain well and add the Einka and kale to the squash.
- Add the vinegar and 2 tablespoons of the oil to the salad, season with salt and pepper and toss.
- In a medium skillet, heat the remaining 2 tablespoons of oil. Add the shallots and a pinch of salt and cook over moderately high heat until just starting to brown (about 3 to 4 minutes).
- Add the sage and cook for 1 minute, until fragrant.
- Add the garlic and cook, stirring, for 1 minute.
- Add the wine and simmer, stirring, until evaporated.
- Scrape the shallot and garlic into the salad and toss.
- Season with salt and pepper, garnish with parsley and serve.
