This Autumn Wheat Berry + Butternut Squash Salad is a delightful blend of hearty wheat berries, roasted butternut squash, sweet dried cranberries, and crunchy pecans, all brought together with a tangy balsamic vinaigrette. It's the perfect salad to enjoy during the fall season.
Ingredients: 1 cup wheat berries. 2 cups diced butternut squash. 1/2 cup chopped pecans. 1/2 cup dried cranberries. 2 cups baby spinach leaves. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook the wheat berries until they are soft. It takes about 45 to 60 minutes most of the time. After draining, set it aside to cool. Start by heating the oven to 400F 200C. Add the diced butternut squash to a bowl and add 1 tablespoon of olive oil. Add salt and pepper to taste. Lay them out in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until they are soft and slightly caramelized. Wait for them to cool down. To make the dressing, mix the honey, salt, pepper, and the rest of the olive oil in a small bowl with a whisk. Cut up the butternut squash, add the chopped pecans, dried cranberries, baby spinach leaves, and crumbled feta cheese to a large salad bowl. Add the dressing to the salad and gently toss to mix everything together. Enjoy the Autumn Wheat Berry + Butternut Squash Salad right away!
Prep Time: 20 minutes
Cook Time: 45 minutes
German Fest
