Autumn Butternut Squash and Wheat Berry Salad

Name: Autumn Butternut Squash and Wheat Berry Salad
Total time: 90
Yield: 5
Ingredients: 3 cups water; 1 ½ cups hard red winter wheat berries; 2 cups butternut squash cut into 1-inch cubes; 2 tablespoons extra-virgin olive oil, divided; 3 tablespoons orange juice; 1 tablespoon pure maple syrup; 1 large orange, zested; ½ cup chopped fresh parsley; ¾ cup dried cranberries; ¼ cup sliced almonds (Optional)

Recipe by PalouseBrand from allrecipes.com

Dinner,Lunch 2 Hr. 30 Mins.

Ingredients

5 servings

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3 cups water
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1 ½ cups hard red winter wheat berries
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2 cups butternut squash cut into 1-inch cubes
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2 tablespoons extra-virgin olive oil, divided
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3 tablespoons orange juice

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1 tablespoon pure maple syrup
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1 large orange, zested
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½ cup chopped fresh parsley
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¾ cup dried cranberries
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¼ cup sliced almonds (Optional)

Instructions

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.
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.