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Author Notes: The natural sweetness of medjool dates and cinnamon-roasted butternut squash is beautifully harmonized with the nuttiness of wheatberry grains and the saltiness of blue cheese. A hearty salad for sharing with family and friends. —Hetty McKinnon
- ¾ cups wheatberries or farro, rinsed
- 1 garlic clove, skin removed
- 3 cups (500g/1lb) chopped butternut squash
- 1/2 teaspoon ground cinnamon
- 3-4 tablespoons olive oil
- 6 medjool dates, seeds removed and quartered
- 2 cups baby arugula leaves
- handfuls flat leaf parsley leaves
- 1/2 lemon
- 3.5 ounces blue cheese (stilton or gorgonzola are my fave)
- handfuls toasted walnuts
- sea salt and black pepper
- Preheat oven to 375˚F / 190˚C.
- Place a medium pot of salted water on medium-high heat and add the wheatberries and garlic clove. Cover with a lid and bring to the boil. Once boiling, reduce to low and simmer for 45-60 minutes until the grains are soft. Wheatberries take closer to an hour, while farro cooks a bit quicker. Drain and mash up the garlic with the grains.
- Place the butternut squash on a baking tray and scatter over the cinnamon, season with a pinch of sea salt and black pepper, and drizzle over 1 tablespoon of olive oil. Toss everything to combine. Roast in hot oven for 30-35 minutes, until squash is golden and tender.
- Combine the grains with the butternut squash, arugula and parsley. Drizzle over some olive oil, add a squeeze of lemon juice, and season well with sea salt and black pepper. To serve, scatter over the dates, blue cheese and walnuts.
- This recipe was entered in the contest for Your Best Recipe with Dates