The Ultimate Fall Wheatberry Salad
This salad combines all your favorite fall ingredients - cranberries, butternut squash and pomegranate arils - into a chewy wheatberry delight dressed in a maple Dijon vinaigrette.
- 2 cups dried wheatberries known as Hard Red Winter Wheat
- 1 large butternut squash about 2.5 pounds, peeled, deseeded and diced into cubes
- 3 tablespoons olive oil
- 2 teaspoons brown sugar
- 1/2 teaspoon cinnamon
- 1.5 teaspoon kosher salt divided
- 2 cups fresh cranberries
- 1 cup pomegranate arils
- 3 cups arugula or baby spinach
- For the dressing
- 1/3 cup olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- Pinch of black pepper
- 1/2 teaspoon dried rosemary or fresh if you have it!
Fill a large pot with water and a 1 teaspoon kosher salt and wheatberries. Bring to a boil, cover and reduce heat to a low simmer for 1 hour, until wheatberries are tender enough to chew. Drain and set aside.
Meanwhile, preheat oven to 400*.
Toss cubed squash with 3 tablespoons olive oil, 2 teaspoons brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt.
Line a pan with foil and fill with squash. Cover with more foil and bake for 20 minutes.
Remove squash, uncover and add 2 cups cranberries. Bake for another 15 minutes, until squash is fork-tender and berries have softened.
Prepare dressing by combining all ingredients in a jar and shaking well.
Coat wheatberries with dressing. Toss to combine.
Add squash and cranberries, pom arils, and arugula and toss everything well.
Serve slightly warm, room temp or chilled.