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

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