Autumn Butternut Squash And Wheat Berry Salad - cooking recipe

Ingredients

1 1/2 cups hard red winter wheat berries
3 cups water
2 cups butternut squash, diced
2 tablespoons extra-virgin olive oil, divided
zest of one large orange
3 tablespoons orange juice
1 tablespoon 100% pure maple syrup
1/2 cup fresh parsley, chopped
3/4 cup dried cranberries
1/4 cup almonds, sliced (optional)

Preparation

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\u00b0.
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).