AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD
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
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
WHEAT BERRY SALAD WITH RED PEPPERS, EGGPLANT AND ZUCCHINI
Wheat berries are surprisingly sweet chewy sources of fiber, protein, B vitamins, folate, zinc, iron, and magnesium, as well as phytochemicals! This is a wholesome salad! Adapted from Prevention magazine(2005)
Provided by Sharon123
Categories Salad Dressings
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place wheat berries in a medium bowl and fill with water.
- Cover and soak, in refrigerator overnight.
- Drain and place in a medium saucepan.
- Cover with water, and heat to a boil.
- Simmer, uncovered, until wheat berries are tender, about 1 hour.
- Meanwhile, preheat oven to 400*F.
- Arrange eggplant, onion, zucchini, squash, and bell peppers in a single layer on a large baking sheet.
- Lightly brush vegetables with 1 tbls. of the oil.
- Roast 20 minutes, turn over, and roast 10 minutes longer.
- Remove eggplant, zucchini, and squash and set aside.
- Continue to roast remaining vegetables until browned, about 15 minutes.
- Cool vegetables.
- Season with 1/8 teaspoons of the salt and pepper.
- Cut half of the vegetables into 1/2" pieces.
- In a large bowl, whisk vinegar, parsley, oregano, garlic, remaining 3 tbls. oil, and remaining 1/8 teaspoons salt and pepper.
- Add wheat berries and cut up veggies.
- Toss to coat.
- Spoon onto serving platter.
- Arrange remaining vegetables around edges.
- Garnish with Parsley and oregano.
- Enjoy!
Nutrition Facts : Calories 195.2, Fat 14, SaturatedFat 2, Sodium 158, Carbohydrate 16.1, Fiber 3.9, Sugar 8.4, Protein 2.5
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