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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Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

379 calories; protein 9.4g 19% DV; carbohydrates 71.6g 23% DV; fat 8.9g 14% DV; cholesterol 0mg; sodium 11.5mg 1% DV. Full Nutrition
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