Autumn Butternut Squash And Wheat Berry Salad Recipes

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AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD



Autumn Butternut Squash and Wheat Berry Salad image

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

Provided by PalouseBrand

Categories     Salad     Grains

Time 1h30m

Yield 5

Number Of Ingredients 10

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

Steps:

  • 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.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss squash with 1 tablespoon oil and place on a baking sheet.
  • 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.
  • Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.
  • 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.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 71.6 g, Fat 8.9 g, Fiber 10.6 g, Protein 9.4 g, SaturatedFat 1.1 g, Sodium 11.5 mg, Sugar 19.9 g

AUTUMN LAYERED SALAD WITH SWEET POTATO AND WHEAT BERRIES



Autumn Layered Salad with Sweet Potato and Wheat Berries image

In this fall-inspired salad, we take the season's bounty and pile it high. Two important take-aways: 1) The pecan vinaigrette is so good you'll want to make it all the time and use it everywhere-non-vertical salads included. 2) Apple chips can stand in for croutons, adding the perfect amount of crunch.

Provided by Cooking Channel

Time 1h35m

Yield 4 servings

Number Of Ingredients 15

1/2 cup pecan halves
1/3 cup plus 2 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1/2 cup wheat berries, rinsed well
1/2 small head red cabbage, thinly sliced (about 4 cups)
8 ounces aged Cheddar, cut into small chunks
1/2 cup fresh parsley leaves, roughly chopped
6 pickled sweet piquante peppers, such as Peppadews, finely chopped
5 ounces deli-sliced honey-baked ham, cut into bite-size pieces
2 1/2 ounces baby kale (about 4 cups)
2 cups apple chips, slightly crushed

Steps:

  • Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil while whisking constantly until blended into a vinaigrette.
  • Spread the sweet potatoes out on a rimmed baking sheet. Drizzle with 3 tablespoons of the vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Remove and let cool. (The sweet potatoes can be made and refrigerated up to 2 days ahead.)
  • Meanwhile, bring a medium pot of water to a simmer, add the wheat berries and cook until tender, 20 to 30 minutes. Let cool in the pan. (The wheat berries can be made and refrigerated up to 2 days ahead.)
  • Put the cabbage in a medium bowl, and add the remaining 2 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the cabbage, and let sit until tender, about 30 minutes, tossing and massaging again about halfway through.
  • Using a 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for individual salads, make a first layer with the wheat berries, then add the following in separate layers: half the cabbage, the sweet potatoes, Cheddar, parsley and peppers, the remaining cabbage, the ham and kale. Top with the apple chips. (The salad, except for the apple chips, can be put together, covered and refrigerated for up to 2 hours; top with the chips right before serving.)
  • If making 1 salad, just before serving, transfer it to a large bowl, toss with the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD



Autumn Butternut Squash and Wheat Berry Salad image

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

Provided by palousebrand

Categories     < 4 Hours

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 10

1 1/2 cups hard red winter wheat berries
3 cups water
2 cups butternut squash, diced
2 tablespoons extra-virgin olive oil, divided
zest of one large orange
3 tablespoons orange juice
1 tablespoon 100% pure maple syrup
1/2 cup fresh parsley, chopped
3/4 cup dried cranberries
1/4 cup almonds, sliced (optional)

Steps:

  • Bring water to a boil and add wheat berries. Reduce heat to a simmer, cover and cook until soft, about 45-50 minutes and drain.
  • Preheat oven to 400°.
  • Toss the squash with 1 tablespoons olive oil, place on a baking sheet and roast for approximately 20-30 minute Cool on paper towel to soak up any extra olive oil.
  • Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tablespoons olive oil and syrup together.
  • In large bowl combine wheat berries, roasted squash, vinaigrette, parsley and cranberries. Cool down in refrigerator - this may add a little to the total time.
  • To serve, top with sliced almonds (optional).

Nutrition Facts : Calories 96.4, Fat 5.5, SaturatedFat 0.8, Sodium 10.8, Carbohydrate 12.4, Fiber 2, Sugar 5.1, Protein 0.9

WHEAT BERRY SALAD WITH BUTTERNUT SQUASH AND PEPPERS



Wheat Berry Salad with Butternut Squash and Peppers image

Provided by Guy Fieri

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup hard winter wheat berries
Kosher salt and freshly ground black pepper
1 medium butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 2 cups)
1 red onion, peeled and quartered
1/2 red bell pepper, stemmed, seeded and quartered
1/2 yellow bell pepper, stemmed, seeded and quartered
1/2 green pepper, such as Anaheim or poblano, stemmed, seeded and quartered
6 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup peeled cloves garlic
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup dried currants
2 tablespoons fresh basil chiffonade

Steps:

  • Preheat the oven to 375 degrees F.
  • 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. Drain.
  • Place the squash, onion, red and yellow bell peppers and green pepper on a sheet tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Lay out a piece of foil and add the garlic. 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.
  • Remove the vegetables from the oven and let stand until cool enough to handle. Finely dice the onion and peppers. Add to a large bowl with the squash and set aside.
  • 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. Whisk in the olive oil.
  • 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. Serve at room temperature.

WHEAT SWEET SALAD



Wheat Sweet Salad image

In Montana this is quite a common fruit salad at potlucks. I used red durham wheat. You can use any raw wheat that has been washed. Go to a bulk foods place where they have barrels of spices and different foods and you can dip a scoop in and sack. We definitely do not call it "wheatberries" here but perhaps that is the name in the store.The best part is that it is easy, makes a lot and is a crowd pleaser. I guarantee the bowl will be wiped clean.

Provided by Montana Heart Song

Categories     Pineapple

Time 2h15m

Yield 16-20 serving(s)

Number Of Ingredients 6

1 cup raw wheat, cleaned and washed
6 -7 cups water
8 ounces cream cheese, softened
2 (3 1/2 ounce) packages instant vanilla pudding
21 ounces crushed pineapple in juice
1 (14 ounce) container Cool Whip

Steps:

  • In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
  • Drain any remaining water in colandar. Rinse with cool water.
  • In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
  • Add cool whip, and mix in low speed.
  • Add cooked rinsed wheat, and fold into cream cheese mixture.
  • Note: You can use Instant Pistashio Pudding or instant lemon pudding.
  • You can also freeze this salad. A long keeper dish for the refrigerator too.

AUTUMN SALAD WITH BUTTERNUT SQUASH



Autumn Salad with Butternut Squash image

I made this fall salad for a Thanksgiving potluck, wanting to use mostly seasonal ingredients. Any squash would work, but I am partial to the sweetness and color of butternut. I like salads to have a combination of cooked and raw, sweet and salty, soft and crunchy. Judging by the demands for the recipe, I think it was a winner!

Provided by bgalca

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 20

4 cups butternut squash, 1-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup raw pumpkin seeds
½ teaspoon sea salt
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
2 teaspoons maple syrup
¼ cup aged balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
1 tablespoon brown sugar
1 clove garlic, minced
½ teaspoon salt
½ teaspoon crushed black pepper
1 (6 ounce) package mixed greens
2 Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices
1 (4 ounce) package crumbled feta cheese
1 cup pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
  • Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
  • Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
  • Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
  • Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 26.6 g, Cholesterol 12.6 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 445.6 mg, Sugar 14.2 g

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