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


Credit: Sara Tane

Recipe Summary test

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.