• Cooking Time: 60
• Servings: 5
• Preparation Time: 10
• 1 ½ cup hard red winter wheat berries
• 3 cups water
• 2 cups butternut squash, 1” cubes
• 2 tbsp. extra-virgin olive oil, divided
• Zest of one large orange
• 3 tbsp. orange juice
• 1 tbsp. 100% pure maple syrup
• ½ cup fresh parsley, chopped
• ¾ cup dried cranberries
• ¼ cup almonds, sliced (optional)

1. Bring water to a boil and add wheat berries. Reduce heat to a simmer, cover and cook until soft, about 45-50 mins. and drain.
2. Preheat oven to 400°.
3. Toss the squash with 1 tbsp. olive oil, place on a baking sheet and roast for approximately 20-30 min. Cool on paper towel to soak up any extra olive oil.
4. Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tbsp. olive oil and syrup together.
5. 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.
6. To serve, top with sliced almonds (optional).

We have Fallen in love with our wheat berry and butternut squash salad. The warm inviting flavors are more than just a temptation, guaranteed! Super delicious hard red winter wheat berries combined with sweet butternut squash, cranberries, and a wonderful orange vinaigrette are more than just a temptation. There are so many salads to be made, just like this one that our family looks forward to enjoying year ‘round. This fall salad recipe really is the combination of great texture and warm deliciousness. With a little planning ahead, you can grab some butternut squash and freeze enough for the entire year.