Autumn Butternut Squash and Wheat Berry Salad

By • September 27, 2016 0 Comments

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Author Notes: The orange vinaigrette adds just the right pop to the glorious Fall flavors of squash, red wheat berries and cranberries.Palouse Brand


Serves 5

  • 1.5 cups hard red winter wheat berries
  • 3 cups water
  • 2 cups butternut squash, 1” cubes
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 zested orange peel
  • 1 tablespoon maple syrup
  • 1/2 cup fresh parsley, chopped
  • 3/4 cup dried cranberries
  • 1/4 cup almonds (optional)
  1. Bring water to a boil and add wheat berries. Reduce heat to a simmer, cover and cook until soft, about 45-50 mins. and drain.
  2. Preheat oven to 400°.
  3. Toss the squash with 1 tbsp. olive oil, place on a baking sheet and roast for approximately 20-30 min. Cool on paper towel to soak up any extra olive oil.
  4. Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tbsp. 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).

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