Recipe information
Ingredients for - Autumn Butternut Squash and Wheat Berry Salad
2. Hard red winter wheat berries - 1 ½ cups
3. Butternut squash cut into 1-inch cubes - 2 cups
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.
