Roasted Vegetable and Wheat Berry Salad
 
 
Makes 4-6 servings
Ingredients
  • 3½ cups water
  • 1 cup wheat berries, rinsed
  • ½ teaspoon salt, plus more, to taste
  • 1 small butternut squash, peeled, seeded and cut into ½" pieces
  • ½ pound fingerling, red-skinned or Dutch yellow potatoes, cut into ½" pieces
  • 1 red onion, cut into ½" pieces
  • 5 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • freshly ground black pepper, to taste
  • ½ cup dried cranberries
  • ½ cup chopped flat-leaf parsley
  • 2 green onions, light and dark green parts, thinly sliced
Instructions
  1. In a large pot, combine the water, wheat berries and ½ teaspoon salt. Bring to a boil. Then reduce heat to low, cover and simmer until tender, about 1 hour. Drain and place in a large bowl.
  2. Meanwhile, preheat oven to 450 degrees. Place the butternut squash, potatoes, red onion and garlic on a baking sheet. Drizzle with olive oil and balsamic vinegar, season generously with salt and pepper, and toss to coat.
  3. Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 minutes or until the vegetables are caramelized and fork tender. Peel the roasted garlic and return them to the baking sheet.
  4. Add the roasted vegetables to bowl with wheat berries and stir to combine. Add the cranberries, parsley and green onions. Season with salt and pepper. Serve immediately or refrigerate.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-vegetable-wheat-berry-salad/