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You are here: Home / Recipes / Roasted Squash & Wheatberry Salad

September 16, 2016

Roasted Squash & Wheatberry Salad

Foodblog (16 of 18)

A friend gave me an acorn squash from his garden, and I used it as the inspiration for this hearty salad.

Foodblog (5 of 18)

I used to cook wheatberries all the time, but they somehow fell off my radar. Probably because I was eating them in bread form from Great Harvest all those years!

Foodblog (1 of 18)

I recently realized I could cook them in my rice cooker. So simple! I LOVE my ricer cooker, and it was one of the best appliance purchases I made.

Foodblog (2 of 18)

This book is the ultimate rice cooker companion, and I consult it before cooking anything. The authors recommended soaking the wheatberries in hot water in the rice cooker bowl before setting it on the brown rice setting.

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After the rice cycle, they were perfectly tender.

Foodblog (8 of 18)

Meanwhile, I roasted the acorn squash in the oven after tossing it in olive oil, brown sugar, and salt.

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The veggies in this recipe could be changed depending on what you have on hand – peppers, grated carrots, tomatoes, chopped spinach, etc.

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I eat the acorn squash skin because once it’s roasted it’s pretty tender, but you could always peel it if you prefer.

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I made a citrus dressing with some freshly squeezed OJ I had on hand.

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Serve as a hearty salad, a side dish, or with any kind of protein on top!

Foodblog (13 of 18)

Print Pin

Squash and Wheatberry Salad

Ingredients

  • 1 cup wheatberries
  • 1 acorn squash
  • 1 tbsp brown sugar
  • 2 tbsp olive oil
  • 1/4 tsp kosher salt plus more for garnish
  • 1 green bell pepper
  • 1/2 cup cherry tomatoes
  • For the dressing
  • 2 tbsp orange juice
  • 2 tbsp olive oil
  • 1 tsp mustard
  • Salt and pepper

Instructions

  • Soak and cook wheatberries in your preferred method. I used a rice cooker, and soaked them in hot water for an hour before running them through a brown rice cycle with 2 cups of fresh water and a pinch of salt.
  • Meanwhile, preheat oven to 425 degrees.
  • Slice squash in half and remove seeds. Microwave for 2 minutes to soften for cutting.
  • Cut squash into salad-size pieces and toss with brown sugar, salt, and olive oil.
  • Roast squash for about 45 minutes, until tender and golden on the edges.
  • Chop bell pepper and slice tomatoes.
  • Shake dressing in a jar until well mixed and toss dressing with all salad ingredients until well coated. Season with salt and pepper.
  • Serve warm or chilled.

Foodblog (18 of 18)

Happy chewing!!

roasted squash + wheatberry salad this !

More posts from Kath:

Filed Under: Recipes, Salad Recipes

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Comments

  1. OKC Electrician says

    September 16, 2016 at 1:07 pm

    Oh yum! This looks so fresh and delicious! I am always looking for healthy meals that isn’t just lettuce.

    Reply
  2. Hannah | Eat, Drink, and Save Money says

    September 17, 2016 at 12:58 pm

    This looks great! I can’t wait to try it. I love all the fall squashes. I’ve never cooked wheat berries before. This will be a fun way to try it out.

    Reply
  3. Gem (Breakfast and salads) says

    September 18, 2016 at 10:15 pm

    Never tried wheat berries before. This looks amazing for the cooler months 🙂 And so filling too.

    Reply
  4. Rachel says

    September 20, 2016 at 12:48 pm

    I have never cooked with wheatberries before. I have a bag of farro in the house – I’ve never cooked farro either!! Do you think these flavors would work well with farro?

    Reply
    • KathEats says

      September 20, 2016 at 1:23 pm

      Yes definitely!

      Reply
  5. Diana says

    September 27, 2016 at 10:12 pm

    I liked the variety of colours and textures in this salad. Great for multitasking too, once I got the squash and wheatberries cooking.

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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