Autumn Wheat Berry Salad

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

1. Preheat the oven to 400°F.
2. Toss the butternut squash with the olive oil, salt, and pepper and spread out on a baking sheet.
3. Roast the squash for 25-30 minutes, or until tender and golden.
4. While the squash is roasting, cook the wheat berries according to package instructions.
5. Once the wheat berries are cooked, drain and let cool.
6. In a large bowl, combine the cooled wheat berries, roasted squash, crumbled goat cheese, arugula, and dried cranberries.
7. Drizzle the salad with the balsamic vinaigrette and toss to combine.
8. 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