Name: Autumn Butternut Squash and Wheat Berry Salad
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Water - 3 cups; Hard red winter wheat berries - 1 ½ cups; Butternut squash cut into 1-inch cubes - 2 cups; Extra-virgin olive oil, divided - 2 tablespoons; Orange juice - 3 tablespoons; Pure maple syrup - 1 tablespoon; Orange, zested - 1 large; Chopped fresh parsley - ½ cup; Dried cranberries - ¾ cup; Sliced almonds (Optional) - ¼ cup

Ingredients for - Autumn Butternut Squash and Wheat Berry Salad

1. Water 3 cups

2. Hard red winter wheat berries 1 ½ cups

3. Butternut squash cut into 1-inch cubes 2 cups

4. Extra-virgin olive oil, divided 2 tablespoons

5. Orange juice 3 tablespoons

6. Pure maple syrup 1 tablespoon

7. Orange, zested 1 large

8. Chopped fresh parsley ½ cup

9. Dried cranberries ¾ cup

10. Sliced almonds (Optional) ¼ cup

How to cook deliciously - Autumn Butternut Squash and Wheat Berry Salad

1 . Stage

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.

2 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

3 . Stage

Toss squash with 1 tablespoon oil and place on a baking sheet.

4 . Stage

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.

5 . Stage

Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.

6 . Stage

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.