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Wheat Berry Salad with Tuscan Kale and Butternut Squash
Ingredients
  • 1 pound peeled butternut squash, cut into ½-inch dice (3 cups)
  • 6 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 2 cups whole einka or other wheat berries
  • 10 ounces Tuscan kale, stemmed, leaves sliced crosswise ¼ inch thick (4 cups)
  • 2 tablespoons sherry vinegar
  • ½ cup minced shallots
  • 1 tablespoon finely chopped sage
  • 2 garlic cloves, minced
  • ⅓ cup dry white wine
  • ¼ cup chopped flat-leaf parsley
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