Autumn Butternut Squash and Wheat Berry Salad recipe

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3 cups water
1 ½ cups hard red winter wheat berries
2 cups butternut squash cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, divided
3 tablespoons orange juice
1 tablespoon pure maple syrup
1 large orange, zested
½ cup chopped fresh parsley
¾ cup dried cranberries
¼ cup sliced almonds

Nutrition Info

378.6 calories
carbohydrate: 71.6 g
cholesterol: : -
fat: 8.9 g
fiber: 10.6 g
protein: 9.4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 11.5 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -


  1. Bring water to a boil in a saucepan and add wheat berries. Reduce heat to low, cover, and let cook until soft, 45 to 50 minutes. Drain.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Toss squash with 1 tablespoon oil and place on a baking sheet.

  4. Roast in the preheated oven until tender, 20 to 30 minutes. Transfer squash to a paper towel-lined plate to soak up excess oil and let cool.

  5. Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.

  6. Combine cooked wheat berries, roasted squash, vinaigrette, parsley, and cranberries together in a large bowl. Let cool in the refrigerator, 10 to 20 minutes. Top salad with sliced almonds and serve.

Recipe Yield

5 servings

Recipe Note

The orange vinaigrette adds just the right pop to the glorious fall flavors of butternut squash, red wheat berries, and cranberries.

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