Autumn Butternut Squash and Wheat Berry Salad

A zesty and sweet orange vinaigrette adds a pop to the autumn-inspired flavors of butternut squash, wheat berries, and cranberries in this easy salad.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 379 Calories

Ingredients

• 3 tablespoons orange juice
• 3 cups water
• 1 tablespoon pure maple syrup
• 1 large orange, zested
• 2 tablespoons extra-virgin olive oil, divided
• 2 cups butternut squash cut into 1-inch cubes
• 0.5 cup chopped fresh parsley
• 0.75 cup dried cranberries
• 0.25 cup sliced almonds
• 1.5 cups hard red winter wheat berries

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Toss squash with 1 tablespoon oil and place on a baking sheet.

Step 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.

Step 5

Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.

Step 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.