Autumn Butternut Squash and Wheat Berry Salad
Description
A zesty and sweet orange vinaigrette adds a pop to the autumn-inspired flavors of butternut squash, wheat berries, and cranberries in this easy salad.
Ingredients
•
3 cups water
•
1 1/2 cups hard red winter wheat berries
•
2 cups butternut squash cut into 1-inch cubes
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2 tablespoons extra-virgin olive oil, divided
•
3 tablespoons orange juice
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1 tablespoon pure maple syrup
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1 large orange, zested
•
1/2 cup chopped fresh parsley
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3/4 cup dried cranberries
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1/4 cup sliced almonds
Directions
1
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.
2
Preheat the oven to 400 degrees F (200 degrees C).
3
Toss squash with 1 tablespoon oil and place on a baking sheet.
4
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.
5
Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.
6
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.