Description
A wholesome and hearty winter salad combining chewy wheat berries with sweet roasted butternut squash, caramelized red onions, and tangy dried cranberries, all brought together with a bright apple cider vinaigrette. Perfect for a nutritious, vegan-friendly meal that can be enjoyed warm or at room temperature.
Ingredients
Salad Ingredients
- 2 cups cooked wheat berries
- 1 cup roasted butternut squash
- 1 cup roasted red onion
- 1/2 cup dried cranberries
Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper, to taste
Instructions
- Warm wheat berries and vegetables: Gently warm the cooked wheat berries, roasted butternut squash, and roasted red onions in a pan or microwave until heated through to enhance flavors and texture.
- Combine salad ingredients: In a large mixing bowl, add the warmed wheat berries and roasted vegetables along with the dried cranberries.
- Prepare dressing: In a separate small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper until well emulsified.
- Toss salad: Pour the dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated with the vinaigrette.
- Serve: Serve the salad warm or at room temperature for best flavor and texture.
Notes
- Adding chopped walnuts or pecans provides a wonderful crunchy contrast to the chewy wheat berries and tender roasted vegetables.
- This salad can be prepared ahead and tastes even better after flavors meld overnight.
- Use fresh-roasted vegetables for optimal flavor, but you can substitute with high-quality store-bought roasted veggies in a pinch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
