Wheat Berry Salad With Butternut Squash And Peppers Recipes

Steps:

• 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.

Steps:

• Bring water to a boil and add wheat berries. Reduce heat to a simmer, cover and cook until soft, about 45-50 minutes and drain.
• Preheat oven to 400°.
• Toss the squash with 1 tablespoons olive oil, place on a baking sheet and roast for approximately 20-30 minute Cool on paper towel to soak up any extra olive oil.
• Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tablespoons olive oil and syrup together.
• In large bowl combine wheat berries, roasted squash, vinaigrette, parsley and cranberries. Cool down in refrigerator - this may add a little to the total time.
• To serve, top with sliced almonds (optional).

Steps:

• Place wheat berries in a medium bowl and fill with water.
• Cover and soak, in refrigerator overnight.
• Drain and place in a medium saucepan.
• Cover with water, and heat to a boil.
• Simmer, uncovered, until wheat berries are tender, about 1 hour.
• Meanwhile, preheat oven to 400*F.
• Arrange eggplant, onion, zucchini, squash, and bell peppers in a single layer on a large baking sheet.
• Lightly brush vegetables with 1 tbls. of the oil.
• Roast 20 minutes, turn over, and roast 10 minutes longer.
• Remove eggplant, zucchini, and squash and set aside.
• Continue to roast remaining vegetables until browned, about 15 minutes.
• Cool vegetables.
• Season with 1/8 teaspoons of the salt and pepper.
• Cut half of the vegetables into 1/2" pieces.
• In a large bowl, whisk vinegar, parsley, oregano, garlic, remaining 3 tbls. oil, and remaining 1/8 teaspoons salt and pepper.
• Add wheat berries and cut up veggies.
• Toss to coat.
• Spoon onto serving platter.
• Arrange remaining vegetables around edges.
• Garnish with Parsley and oregano.
• Enjoy!