Butternut Squash + Wheat Berry Salad


I love a good salad, but I often find that a mere hour after eating one, I’m hungry again. Sometimes greens and protein just won’t cut it for me. I need something heartier, starchier, and more substantial to quell my hanger — I need something with grains.

Considering my recent fascination with ancient grains, Kamut® Wheat Berries have been that something lately.

I toss them in everything.


These chewy, nutty little kernels are absolutely delicious and pack 7 grams of protein and 4 grams of fiber per serving. That’s a little more than quinoa and a lot more than rice.

So it was only natural that when I was craving a salad the other day, I decided to beef it up a bit with my new favorite berries.

Greens and grains, that’s a win win in my book.


This butternut squash and kale salad makes an absolutely fabulous side dish, but thanks to the hearty berries, it can stand alone as a filling main dish as well.

The goat cheese makes a smooth, creamy component, while the currants give it a hint of sweetness, perfectly complimenting the golden-browned butternut.


The whole thing is incredibly easy to compile.

Once you have your berries cooked and the squash roasted, you just toss everything together and go to town.





If you don’t have Kamut on hand, any wheat berry will do. As for the vinegar, champagne, white wine or even coconut vinegar will all do the trick to add a tangy burst to this interesting meld of flavors.

If the protein from the berries and cheese isn’t enough for you, you could always toss in some grilled chicken.

I promise you though, it’s pretty perfect on its own.


Butternut Squash + Wheat Berry Salad
Cook time
Total time
A delicious butternut squash and kale salad, complimented with goat cheese and currants - atop a hearty wheat berry base.
Recipe type: Salad Side
Serves: 8
  • 1 C. Wheat Berries, uncooked
  • 3 C. Butternut Squash, cubed
  • 2 C. Kale, chopped + stems removed
  • ½ C. Goat Cheese
  • ¼ C. Dried Currants
  • 3 T. Champagne Vinegar
  • 1 T. Extra Virgin Olive Oil
  • Salt to taste
  1. Cook wheat berries according to package.
  2. Toss butternut squash with ½ T. olive oil and sprinkle with salt. Roast for approximately 40 minutes at 400 degrees, tossing midway.
  3. Mix berries, squash, and kale together with vinegar, salt and remaining olive oil.
  4. Top with cheese and currants and mix lightly.
Nutrition Information
Serving size: 1 Calories: 190

If you haven’t had a chance yet, check out last week’s post >> Ancient Grains vs. Modern Wheat: What’s the Difference?

It tells you everything you need to know about this popular “new” variety of grains and why they could be the answer to many people’s digestive problems.


Weigh In: Do you like your greens and grains together? Have you tried wheat berries? Have you tried Kamut?


  1. This salad looks so good and I’ve never heard of wheat berries, but these look like they would be really filling! I really need to eat more salads too, I’ve been craving them.

    Dale Janee recently posted…Feeling French in SFMy Profile

  2. Another winner from #whitskitch

    I’m loving eating grain based salads lately but need to try wheatberries- I think I’ve had it sweet before!

    Epic pics btw!
    Arman @ thebigmansworld recently posted…Eating like a stereotypical Healthy Living Blogger for a dayMy Profile

    • Whitney English says:

      Thanks Arman!!

      Wheat berries are the best. They’re so chewy and a little nutty tasting – I’m obsessed!

  3. This salad is a total winner for me! I am loving butternut pumpkin! I haven’t tried (or heard of) wheat berries so I will have to keep an eye out!
    Krissy @ Pretty Wee Things recently posted…Apple pie oatsMy Profile

Mentioned Elsewhere:

  1. […] heard of Kamut, you’re friends with farro, and you’re a seasoned pro with quinoa — it’s time […]

  2. […] This gorgeous salad from Whitney over at To Live and Diet in L.A. makes me want to eat butternut squash any time of the year. See the recipe here: Butternut Squash and Wheat Berry Salad […]

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