Squash and Wheat Berry Salad
From Kath Eats Real Food [1]
Ingredients
- 1 cup wheat berries
1 acorn squash
1 tbsp. brown sugar
2 tbsp. olive oil
1/4 tsp. kosher salt, plus more for garnish
1 green bell pepper
1/2 cup cherry tomatoes
- For the dressing:
2 tbsp. orange juice
2 tbsp. olive oil
1 tsp. mustard
Salt and pepper
Directions
- Soak and cook wheat berries in your preferred method. I used a rice cooker, and soaked them in hot water for an hour before running them through a brown rice cycle with 2 cups of fresh water and a pinch of salt.
- Meanwhile, preheat oven to 425 degrees.
- Slice squash in half and remove seeds. Microwave for 2 minutes to soften for cutting.
- Cut squash into salad-size pieces and toss with brown sugar, salt, and olive oil.
- Roast squash for about 45 minutes, until tender and golden on the edges.
- Chop bell pepper and slice tomatoes.
- Shake dressing in a jar until well mixed and toss dressing with all salad ingredients until well coated. Season with salt and pepper.
- Serve warm or chilled.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- One big salad