Autumn Butternut Squash and Wheat Berry Salad recipe
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Ingredients
- 3 cups water 1 ½ 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 ½ cup chopped fresh parsley ¾ cup dried cranberries ¼ cup sliced almonds
Nutrition Info
- 378.6 caloriescarbohydrate: 71.6 gcholesterol: : -fat: 8.9 gfiber: 10.6 gprotein: 9.4 gsaturatedFat: 1.1 gservingSize: -sodium: 11.5 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Autumn Butternut Squash and Wheat Berry Salad
Directions
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Bring water to a boil in a saucepan and add wheat berries. Reduce heat to low, cover, and let cook until soft, 45 to 50 minutes. Drain.
Preheat the oven to 400 degrees F (200 degrees C).
Toss squash with 1 tablespoon oil and place on a baking sheet.
Roast in the preheated oven until tender, 20 to 30 minutes. Transfer squash to a paper towel-lined plate to soak up excess oil and let cool.
Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.
Combine cooked wheat berries, roasted squash, vinaigrette, parsley, and cranberries together in a large bowl. Let cool in the refrigerator, 10 to 20 minutes. Top salad with sliced almonds and serve.