Autumn Butternut Squash And Wheat Berry Salad

Name: Autumn Butternut Squash And Wheat Berry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups hard red winter wheat berries; 3 cups water; 2 cups butternut squash, diced; 2 tablespoons extra-virgin olive oil, divided; zest of one large orange; 3 tablespoons orange juice; 1 tablespoon 100% pure maple syrup; 1/2 cup fresh parsley, chopped; 3/4 cup dried cranberries; 1/4 cup almonds, sliced (optional)

Servings: persons

1
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.
2
Preheat oven to 400u00b0.
3
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.
4
Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tablespoons olive oil and syrup together.
5
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.
6
To serve, top with sliced almonds (optional).

958

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups hard red winter wheat berries, 3 cups water, 2 cups butternut squash, diced, 2 tablespoons extra-virgin olive oil, divided, and more.

Yes, Autumn Butternut Squash And Wheat Berry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!