The Ultimate Fall Wheatberry Salad
Grains are the perfect complement to your favorite seasonal flavors. This wheat berry salad is packed with seasonal vegetables, hearty whole grains and fresh flavor. It is perfect for fall meals or meal prep.
Prep Time: 1 hour 15 minutes
Ingredients
- 2 cups dried wheatberries
- 1 1/2 teaspoons Kosher salt divided
- 1 large butternut squash peeled, seeded and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 2 cups fresh cranberries
- 1/2 cup pomegranate arils
- 3 cups arugula or baby spinach
Dressing
- 1/2 cup olive oil
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon dried rosemary
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Fill a large pot with water, wheatberries and 1 tsp. salt. Bring to a boil, cover and reduce heat to a low. Simmer 1 hour, or until wheatberries are tender enough to chew. Drain and set aside.
- Meanwhile, preheat oven to 400°F.
- Line a baking sheet with aluminum foil. Add butternut squash, oil and cinnamon. Toss to coat. Cover with foil and bake 20 minutes.
- Remove from oven and add cranberries. Bake additional 15 minutes, or until squash is fork-tender and berries have softened.
- While squash cooks, prepare dressing by mixing oil, maple syrup, mustard, lemon juice, rosemary, salt and pepper in a small bowl. Set aside.
- Place wheatberries, cooked butternut squash and cranberries, pomegranate arils and arugula in a large mixing bowl. Add dressing and toss to combine.
- Serve slightly warm, room temperature or chilled.