Autumn Butternut Squash and Wheat Berry Salad

Submitted by palousebrand

"The orange vinaigrette adds just the right pop to the glorious Fall flavors of squash, red wheat berries and cranberries."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 5

ingredients

• 1 1⁄2 cups hard red winter wheat berries
• 3 cups water
• 2 cups butternut squash, diced
• 2 tablespoons extra-virgin olive oil, divided
• zest of one large orange
• 3 tablespoons orange juice
• 1 tablespoon 100% pure maple syrup
• 1⁄2 cup fresh parsley, chopped
• 3⁄4 cup dried cranberries
• 1⁄4 cup almonds, sliced (optional)

directions

1. Bring water to a boil and add wheat berries. Reduce heat to a simmer, cover and cook until soft, about 45-50 minutes and drain.
2. Preheat oven to 400°.
3. Toss the squash with 1 tablespoons olive oil, place on a baking sheet and roast for approximately 20-30 minute Cool on paper towel to soak up any extra olive oil.
4. Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tablespoons olive oil and syrup together.
5. In large bowl combine wheat berries, roasted squash, vinaigrette, parsley and cranberries. Cool down in refrigerator – this may add a little to the total time.
6. To serve, top with sliced almonds (optional).