Wheatberry salad with roasted squash recipe

Name: Wheatberry salad with roasted squash recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g (14.1oz) wheatberries; 1 large butternut squash, peeled and diced; 2 tbsp chopped fresh thyme leaves; 1 small knob of butter; 4 leeks, finely sliced; 2 cloves garlic, finely chopped; 200 g (7.1oz) mushrooms, sliced; 4 shredded sage leaves; 100 ml (3.5fl oz) vegetable stock; 1 large carrot, peeled and grated; 1 handful chopped parsley

Servings: persons

400 g (14.1oz) wheatberries
1 large butternut squash, peeled and diced
2 tbsp chopped fresh thyme leaves
1 small knob of butter
4 leeks, finely sliced
2 cloves garlic, finely chopped
200 g (7.1oz) mushrooms, sliced
4 shredded sage leaves
100 ml (3.5fl oz) vegetable stock
1 large carrot, peeled and grated
1 handful chopped parsley

1
Preheat the oven to 200C.
2
Bring a pan of water to the boil.
3
Add the wheatberries and cook for 45 mins or so, until tender but still chewy.
4
Toss the diced squash in enough oil to coat, with half the thyme leaves.
5
Season with salt and pepper.
6
Roast for 35-40 mins, until tender.
7
Heat the butter and 2 tbsp oil in a large pan.
8
Fry the leeks for 5 mins.
9
Add the garlic and fry for 2 mins.
10
Add the mushrooms, the rest of the thyme and the sage.
11
Season.
12
Fry until the liquid from the mushrooms evaporates.
13
Add 100ml veg stock.
14
Stir for 2 mins.
15
Drain the wheatberries and toss into the mix with the squash, grated carrot and parsley.
16
Check the seasoning and serve.

328

kcal

Calories

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 400 g (14.1oz) wheatberries, 1 large butternut squash, peeled and diced, 2 tbsp chopped fresh thyme leaves, 1 small knob of butter, and more.

Yes, Wheatberry salad with roasted squash recipe 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!