Autumn butternut squash and wheat berry salad
Discover the savory delight of a fall-inspired Butternut Squash and Wheat Berry Salad. An explosion of flavors awaits, perfect for your next culinary adventure.
Ingredients:
- 1.5 cups hard red winter wheat berries
- 3 cups water
- 2 cups butternut squash, 1” cubes
- 2 tablespoons extra-virgin olive oil, divided
- 1 zested orange peel
- 1 tablespoon maple syrup
- 1/2 cup fresh parsley, chopped
- 3/4 cup dried cranberries
- 1/4 cup almonds (optional)
Instructions:
- Heat water until it reaches a boiling point and then add wheat berries. Lower the heat to a gentle simmer, cover the pot, and cook the wheat berries until they become soft, which should take around 45-50 minutes. Once cooked, drain the excess water.
- Preheat the oven to 200 °C.
- Coat the squash with 1 tablespoon of olive oil, then spread it out on a baking sheet. Place the sheet in the oven and bake the squash for approximately 20-30 minutes. After baking, let the squash rest on a paper towel to absorb any excess oil.
- While the squash is baking, make the vinaigrette by mixing together the orange zest, orange juice, 1 tablespoon of olive oil, and syrup.
- In a large bowl, mix together the cooked wheat berries, roasted squash, vinaigrette, parsley, and cranberries. Allow the mixture to cool in the refrigerator - this step might extend the total preparation time.
- When ready to serve, optionally garnish the dish with sliced almonds.
Summary:
- Calories: 1840 kcal
- Fat: 51 g
- Protein: 38 g
- Carbs: 343 g
- Potassium: 2520 mg
- Magnesium: 541 mg