Harvest Celebration Salad

2 pkgs. (14 oz. each) cubed butternut squash
¾ cup Kowalski's Extra Virgin Olive Oil, divided
1 ½ tsp. (approx.) kosher salt, divided
1 tsp. (approx.) freshly ground Kowalski's Black Peppercorns, divided
1 lb. cleaned and trimmed Brussels sprouts, halved
¼ cup Kowalski's Balsamic Vinegar
1 ½ cups cooked wheat berries, cooled
6 oz. dried cranberries
2 oz. chopped Kowalski's Honey Roasted Pecans
1 tbsp. finely chopped fresh sage leaves
  1. Preheat oven to 450°.
  2. In a large mixing bowl, toss squash with a few teaspoons of oil and a pinch of salt and pepper; toss to coat evenly. Spread squash on a parchment-lined baking sheet.
  3. Using the same bowl, toss Brussels with approx. 1 tbsp. oil and a pinch of salt and pepper; toss to coat evenly.
  4. Spread Brussels on another parchment-lined baking sheet; roast vegetables in preheated oven until dark on the edges and barely fork-tender (about 20 min.).
  5. Remove veggies from oven; cool to room temperature.
  6. In a medium mixing bowl, combine vinegar with 1 tsp. salt and ¼ tsp. pepper; slowly whisk in remaining oil. Set dressing aside.
  7. In a large mixing bowl, combine cooled veggies with wheat berries, cranberries, pecans and sage; toss with dressing to coat.
  8. Season with additional salt and pepper to taste; serve immediately or refrigerate, covered, for up to 3 days.


Find It!

  • Find packages of cubed butternut squash in the Prepared Produce Section.
  • Find packages of cleaned and trimmed Brussels sprouts in the Prepared Produce Section.
  • Find Kowalski's Honey Roasted Pecans in the Bulk Foods Section.