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Autumn Butternut Squash and Wheat Berry Salad
Autumn Butternut Squash and Wheat Berry Salad
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Autumn salad with butternut squash, wheat berries, cranberries, and tangy orange vinaigrette.
Ingredients:
  • 3 cups water
  • 1.5 cups hard red winter wheat berries
  • 2 cups butternut squash cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons orange juice
  • 1 tablespoon pure maple syrup
  • 1 large orange, zested
  • 0.5 cup chopped fresh parsley
  • 0.75 cup dried cranberries
  • 0.25 cup sliced almonds
Instructions:
  • Bring water to a boil in a saucepan, then add wheat berries. Simmer covered on low heat until soft, about 45-50 minutes. Drain.
  • Preheat the oven to a toasty 400°F (200°C).
  • Coat squash in 1 tablespoon of oil and spread on a baking sheet.
  • Roast the squash in the preheated oven for 20 to 30 minutes until tender. Then transfer it to a paper towel-lined plate to absorb excess oil and cool down.
  • Combine orange juice, remaining oil, maple syrup, and orange zest in a bowl to make the vinaigrette.
  • In a large bowl, toss together cooked wheat berries, roasted squash, vinaigrette, parsley, and cranberries. Chill in the refrigerator for 10 to 20 minutes. Garnish with sliced almonds before serving.

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