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Roasted Delicata Squash Salad


Sprouting rye berries takes some effort, but your dedication will pay off.

Recipe courtesy of Renée Lavallée, The Canteen.


  • 1/4 cup (60 ml) sprouted rye berries
  • 3 delicata squash, cut in half, seeds removed, thinly sliced
  • 1/2 cup (125 ml) olive oil
  • 1/2 bunch kale, without stalks, cut into thin strips
  • 2 lemons, juice and zest
  • 1/4 cup (60 ml) cocoa nibs
  • salt and pepper, to taste
  • Old Growler or Grana Padano cheese, as desired


1. To sprout rye, rinse 1 cup (250 ml) rye kernels under lukewarm water; pour grains into wide-mouth Mason jar, cover with 2 to 3 inches (5 to 7.5 cm) water. Cover jar with cheesecloth bound with elastic. Let soak 24 hours in darkness. Drain, rinse well. Return moist grains to jar, cover as before. Lay jar on its side in a dark place. Rinse grains twice daily until they sprout. After 2 to 3 days, tails will be poking out. They’re ready! Store in fridge or freezer. 2. Pre-heat oven to 425°F (215°C). 3. Toss squash with 1 Tbsp (15 ml) oil, salt and pepper. Place on baking sheet, roast for 10 to 15 minutes, until cooked through and has started to crisp. 4. Let cool. Toss with kale, lemon juice and zest, rye kernels, cocoa nibs. Season with salt and pepper. 5. Shave cheese, give a final toss. Serve 4 to 6.

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