Wheatberry, Wild Rice & Roasted Butternut Squash Salad Recipe

Name: Wheatberry, Wild Rice & Roasted Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Butternut Squash, Cut Into Bite Size Pieces; 2 Tablespoons Olive Oil, Divided; 1/2 cups Wheatberries; 1/4 cups Wild Rice; 2-1/2 cups Water; 1 teaspoon Lemon Juice; 1/4 cups Feta Cheese, Crumbled; 2 Tablespoons Chives, Chopped; 1/4 cups Walnuts, Chopped; Salt And Pepper, to taste

Servings: persons

1/2 pounds Butternut Squash, Cut Into Bite Size Pieces
2 Tablespoons Olive Oil, Divided
1/2 cups Wheatberries
1/4 cups Wild Rice
2-1/2 cups Water
1 teaspoon Lemon Juice
1/4 cups Feta Cheese, Crumbled
2 Tablespoons Chives, Chopped
1/4 cups Walnuts, Chopped
Salt And Pepper, to taste

1
Toss the pieces of butternut squash with 1 tablespoon of the olive oil. Spread out on a baking sheet lined with parchment paper and roast in a 350u00b0F oven for approximately 1 hour or until the squash is lightly golden brown. Allow to cool.
2
Place the wheatberries, wild rice and water in a pot and bring to a boil. Cover and reduce the heat to low. Cook for approximately 1 hour or until all the water has been absorbed and the grains are tender. Allow to cool.
3
Add the squash to the cooked wheatberry/rice mixture. Stir in the remaining tablespoon of olive oil and the lemon juice. Toss in the cheese, chives and walnuts and season to taste.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 pounds Butternut Squash, Cut Into Bite Size Pieces, 2 Tablespoons Olive Oil, Divided, 1/2 cups Wheatberries, 1/4 cups Wild Rice, and more.

Yes, Wheatberry, Wild Rice & Roasted Butternut Squash 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.

Wheatberry, Wild Rice & Roasted Butternut Squash Salad

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