Butternut
Salad with Wheatberries and Pepitas
Adapted from Smitten Kitchen Original recipe here!
Ingredients
1
medium butternut squash
6 T extra virgin olive oil, divided
½ tsp Black pepper
1 c wheatberries
½ c toasted pepitas (hulled pumpkin seeds)
¾ c feta cheese
2 tablespoon red wine vinegar
1 tablespoon honey mustard, like Honeycup
6 T extra virgin olive oil, divided
½ tsp Black pepper
1 c wheatberries
½ c toasted pepitas (hulled pumpkin seeds)
¾ c feta cheese
2 tablespoon red wine vinegar
1 tablespoon honey mustard, like Honeycup
Directions
Preheat
oven to 375 degrees F.
Peel,
halve, and remove seeds from squash. Cut into 1 inch cubes and spread on two
large rimmed baking sheets. Drizzle with olive oil and sprinkle with pepper,
tossing until well coated with oil. Roast for 20 minutes, toss with spatula and
roast 15-20 more minutes until squash is tender and starting to brown. Let cool.
While
squash cooks, boil wheatberries according to the directions on the package. If
you bought them in bulk, you’ll need to boil them about 50 minutes, or until
they are tender but not mushy. Drain and cool.
While
wheatberries boil, in a large bowl combine 3 T olive oil, mustard and vinegar. Pour
cooled wheatberries on top and stir. Once squash is done, add squash, feta
cheese and pepitas and toss gently to combine.
Serve warm, hot or cold. This salad keeps 5-6 days in the fridge so it's a great make ahead breakfast or lunch.
Notes
Don’t
want to mess with a butternut squash? This recipe is great with 3 sweet
potatoes as well! Just peel, cube and roast following the same directions as
the squash above.
Feel
free to change the grain! This is great with faro and barley as well. I’ve
tried quinoa and it was OK, but I missed the chewiness the larger grains
provide.
Find wheatberries in your supermarket near the boxed/bagged rice or in bulk at a local health food stores. Nourish Market in Grand Rapids, MI is a great place for buying organic bulk grains!
