For a warm, comforting salad to devour during the chilly months, this hearty kale situation is just what you need. Brimming with sweet apples, hearty wheatberries, toasted walnuts, and a hefty crumbling of goat cheese, it has all the necessary components for a filling and flavorful salad. Double the vinaigrette and save some to douse on roasted veggies or meats.

Sara Tane
Sara Tane
Recipe by MyRecipes


Sara Tane

Recipe Summary

25 mins
35 mins
Serves 2-4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Toss acorn squash with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon nutmeg, and ¼ teaspoon black pepper; spread in an even layer on a rimmed baking sheet. On a separate rimmed baking sheet, toss sweet potato with 1 tablespoon olive oil, ½ teaspoon salt, remaining ½ teaspoon nutmeg, and remaining ¼ teaspoon black pepper; spread into an even layer. Bake both pans of vegetables at 425° until golden brown and crispy, about 35-40 minutes, flipping vegetables and rotating pans halfway through.

  • In a small skillet over medium heat, toast walnuts until golden brown and fragrant, about 8-12 minutes.

  • Toss and massage kale with 1 tablespoon olive oil and ½ teaspoon salt.

  • In a small bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, mustard, maple syrup, and remaining ½ teaspoon salt.

  • Combine apple sticks, wheatberries, squash, sweet potatoes, kale, and vinaigrette in a large serving bowl. Toss to combine and serve with goat cheese.