Grains are the perfect complement to your favorite seasonal flavors. We love this hearty wheatberry salad, which pairs spicy arugula with sweet pomegranate seeds.
2cupsdried wheatberriesknown as hard red winter wheat
1large butternut squashabout 2 1/2 pounds, peeled, deseeded and diced into cubes
2tablespoonsolive oil
1/2teaspooncinnamon
1/2teaspoonskosher salt
2cupsfresh cranberries
1/2cuppomegranate arils
3cupsarugula or baby spinach
For the Dressing
1/2cupolive oil
1tablespoonmaple syrup
1tablespoondijon mustard
1tablespoonlemon juice
1/8teaspoonsalt
pinch of black pepper
1/2teaspoondried rosemaryor fresh if you have it!
Instructions
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.
Notes
Try this tasty holiday recipe for the Ultimate Fall Wheatberry Salad.