Description
The orange vinaigrette adds just the right pop to the glorious fall flavors of butternut squash, red wheat berries, and cranberries.
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 (Optional)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 5