Autumn Wheat Berry Salad
A hearty and healthy salad featuring chewy wheat berries, roasted butternut squash, and tangy goat cheese. Perfect for a light autumn lunch or side dish.
Ingredients - Serves 4
- Balsamic vinaigrette - 1/4 cup
- Dried cranberries - 1/2 cup
- Arugula - 2 cups
- Goat cheese - 1/2 cup, crumbled
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Butternut squash - 1 medium, peeled and diced
- Wheat berries - 1 cup
Let's Get Started
- Preheat the oven to 400°F.
- Toss the butternut squash with the olive oil, salt, and pepper and spread out on a baking sheet.
- Roast the squash for 25-30 minutes, or until tender and golden.
- While the squash is roasting, cook the wheat berries according to package instructions.
- Once the wheat berries are cooked, drain and let cool.
- In a large bowl, combine the cooled wheat berries, roasted squash, crumbled goat cheese, arugula, and dried cranberries.
- Drizzle the salad with the balsamic vinaigrette and toss to combine.
- Serve the salad immediately, or refrigerate for up to 2 days.
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 12g
- Sodium: 300mg
- Sugar: 8g