Wheat Berry Salad with Butternut Squash and Peppers

Name: Wheat Berry Salad with Butternut Squash and Peppers
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps fresh basil chiffonade; 1 medium butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 2 cups); 2 teaspoons Dijon mustard; 59 milliliters dried currants; 59 milliliters peeled cloves garlic; 1 green pepper, such as Anaheim or poblano, stemmed, seeded and quartered; 6 servings Kosher salt and freshly ground black pepper; 6 Tbsps extra-virgin olive oil, plus more for drizzling; 1 red bell pepper, stemmed, seeded and quartered; 1 red onion, peeled and quartered; 2 Tbsps red wine vinegar; 237 milliliters hard winter wheat berries; 1 yellow bell pepper, stemmed, seeded and quartered

Wheat Berry Salad with Butternut Squash and Peppers might be a good recipe to expand your side dish recipe box. Watching your figure? This vegan recipe has 334 calories, 7g of protein, and 15g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up wine vinegar, bell pepper, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place the wheat berries and 3 cups of boiling salted water in a saucepan over low heat and cook, uncovered, until they are soft, about 45 minutes.

Ingredients you will need

Wheatberries

Water

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Sauce Pan

Drain.

Place the squash, onion, red and yellow bell peppers and green pepper on a sheet tray and drizzle with olive oil.

Ingredients you will need

Yellow Pepper

Green Pepper

Olive Oil

Squash

Onion

Sprinkle with salt and pepper and toss to combine.

Ingredients you will need

Salt And Pepper

Lay out a piece of foil and add the garlic.

Ingredients you will need

Garlic

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Aluminum Foil

Drizzle with oil and sprinkle with salt and pepper. Wrap the garlic in the foil and add to the sheet tray. Roast the vegetables until the peppers are lightly charred and the squash is tender and evenly browned, about 30 minutes, tossing halfway through for even cooking.

Ingredients you will need

Salt And Pepper

Vegetable

Peppers

Garlic

Squash

Wrap

Cooking Oil

Equipment you will use

Aluminum Foil

Remove the vegetables from the oven and let stand until cool enough to handle. Finely dice the onion and peppers.

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Vegetable

Peppers

Onion

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Oven

Add to a large bowl with the squash and set aside.

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Squash

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Bowl

Add the garlic to a small bowl and mash it with a fork Stir in the vinegar and mustard and season with salt and pepper.

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Salt And Pepper

Mustard

Vinegar

Garlic

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Bowl

Whisk in the olive oil.

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Olive Oil

Equipment you will use

Whisk

In a large bowl, combine the warm wheat berries, roasted vegetables and vinaigrette. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the dressing. Just before serving, add the currants and basil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Wheatberries

Vinaigrette