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Autumn Butternut Squash and Wheat Berry Salad

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"The orange vinaigrette adds just the right pop to the glorious fall flavors of butternut squash, red wheat berries, and cranberries."
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1 h 30 m servings 190
Original recipe yields 5 servings


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  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.

Nutrition Facts

Per Serving: 190 calories; 8 30.6 2.1 0 10 Full nutrition

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