Best Autumn Butternut Squash And Wheat Berry Salad Recipes

AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD

Autumn Butternut Squash and Wheat Berry Salad image

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

Provided by PalouseBrand

Categories Salad Grains

Time 1h30m

Yield 5

Number Of Ingredients 10

Ingredients

3 cups water
1 ½ cups hard red winter wheat berries
2 cups butternut squash cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, divided
3 tablespoons orange juice
1 tablespoon pure maple syrup
1 large orange, zested
½ cup chopped fresh parsley
¾ cup dried cranberries
¼ cup sliced almonds

Steps:

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.
Preheat the oven to 400 degrees F (200 degrees C).
Toss squash with 1 tablespoon oil and place on a baking sheet.
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.
Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.
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.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 71.6 g, Fat 8.9 g, Fiber 10.6 g, Protein 9.4 g, SaturatedFat 1.1 g, Sodium 11.5 mg, Sugar 19.9 g

AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD

Autumn Butternut Squash and Wheat Berry Salad image

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

Provided by palousebrand

Categories < 4 Hours

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 10

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)

Steps:

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.
Preheat oven to 400°.
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.
Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tablespoons olive oil and syrup together.
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.
To serve, top with sliced almonds (optional).

Nutrition Facts : Calories 96.4, Fat 5.5, SaturatedFat 0.8, Sodium 10.8, Carbohydrate 12.4, Fiber 2, Sugar 5.1, Protein 0.9