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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.
Author Kath Younger


  • 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.