2cupsdried wheatberriesknown as hard red winter wheat
1large butternut squashabout 2 1/2 pounds, peeled, deseeded and diced into cubes
3cupsarugula or baby spinach
For the Dressing
pinch of black pepper
1/2teaspoondried rosemaryor fresh if you have it!
Fill a large pot with water and 1 tsp. kosher salt and wheatberries. Bring to a boil, cover and reduce heat to a low simmer for 1 hour, until wheatberries are tender enough to chew. Drain and set aside.
Meanwhile, preheat oven to 400 degrees F.
Toss cubed squash with 2 tbsp. olive oil and 1/2 tsp. cinnamon.
Line a pan with foil and fill with squash. Cover with more foil and bake for 20 minutes.
Remove squash, uncover and add 2 cups cranberries. Bake for another 15 minutes, until squash is fork-tenderand berries have softened.
Prepare dressing by combining all ingredients in a jar and shaking well.
Coat wheatberries with dressing. Toss to combine.
Add squash and cranberries, pomegranate arils and arugula, and toss everything well.
Serve slightly warm, room temperature or chilled.
Try this tasty holiday recipe for the Ultimate Fall Wheatberry Salad.