Wheat Berries with Pancetta Roasted Butternut Squash and Pepitas
Ingredients
- Salt
- 2 cups wheat berries
- 1/4 pound pancetta, cut into 1/4 inch cubes
- 1 cup leftover roasted butternut squash
- 1/3 cup pepitas, toasted
- 2 cups chopped lacinato kale
- 1 shallot, minced
- 1 tablespoon sherry vinegar
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 6 tablespoons olive oil
Instructions
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