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Squash and Wheatberry Salad


  • 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


  • 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.