Best 3 Autumn Butternut Squash And Wheat Berry Salad Recipes

AUTUMN LAYERED SALAD WITH BUTTERNUT SQUASH AND QUINOA

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans out on a rimmed 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 of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
• Spread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan 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. Let cool. (The squash can be made and refrigerated up to 2 days ahead.)
• Meanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.)
• Put the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through.
• Combine the goat cheese, parsley and piquante peppers in a small bowl.
• Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.)
• If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.

WHEAT BERRY SALAD WITH BUTTERNUT SQUASH AND PEPPERS

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.

AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD

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).