AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
