Gina Savage
@ginsavage
Butternut Squash Wheat Berry Salad for Autumn
This vibrant Autumn Butternut Squash and Wheat Berry Salad combines roasted butternut squash, hearty wheat berries, and a zesty orange vinaigrette, making it a perfect dish for fall gatherings. Packed with flavors and textures, it's a nutritious and satisfying salad that can be served as a main or a side dish.
Details
- Cuisine:american
- Meal Type:lunch
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:10
- Views:10
Recipe Information
- Prep time15 min.
- Cook time1 min.
- Total time16 min.
- Servings5
Ingredients
- 3 cups
- 1 1/2 cups
- 2 cups, cut into 1-inch cubes
- 2 tablespoons, divided
- 3 tablespoons
- 1 tablespoon
- 1, zested
- 1/2 cup, chopped
- 3/4 cup
- 1/4 cup, optional
Cooking Instructions
Follow our step-by-step guide on how to make Butternut Squash Wheat Berry Salad for Autumn.
Step 1
In a saucepan, bring 3 cups of water to a boil. Add 1 1/2 cups of wheat berries, reduce the heat to low, cover, and let them cook until soft, about 45 to 50 minutes. Drain any excess water.
Step 2
Preheat your oven to 400°F (200°C).
Step 3
Toss the butternut squash cubes with 1 tablespoon of olive oil and spread them out on a baking sheet.
Step 4
Roast the squash in the preheated oven for 20 to 30 minutes, or until tender. Once done, transfer the squash to a paper towel-lined plate to absorb excess oil and allow it to cool.
Step 5
While the squash is roasting, prepare the vinaigrette by mixing together the orange juice, remaining tablespoon of olive oil, maple syrup, and orange zest in a bowl.
Step 6
In a large bowl, combine the cooked wheat berries, roasted butternut squash, vinaigrette, chopped parsley, and dried cranberries. Mix well and let the salad cool in the refrigerator for 10 to 20 minutes before serving.
Step 7
If desired, top the salad with sliced almonds before serving.