Yes, squash season is here for real! Every year I go nuts with the squash recipes. Because squash is so good.
This squash salad was inspired by my almost-entry pantry. I had a busy few weeks and had very minimal shopping time, so all I had was an old bag of wheat berries, a butternut squash, and a few accessories. And that’s all you need for a healthy fall lunch!
This salad is super simple. Tender, chewy wheat berries are topped with roasted butternut squash, spinach, sun dried tomatoes, and pumpkin seeds. You toss it all in an easy lime dressing, and top with crumbled ricotta salata cheese (feta or cotija would also be food here). The cheese is totally optional, but…you know it makes the whole salad taste better. Come on.
Makes 3-4 servings
1 cup wheat berries
1 butternut squash, peeled, seeds removed, chopped into cubes
1/3 cup sundried tomatoes
1/4 cup raw pumpkin seeds
1/4 cup crumbled ricotta salata cheese
a few handfuls of baby spinach
1/4 cup olive oil
2 tbsp fresh lime juice
1 tsp cumin
drizzle honey (or maple syrup)
salt and pepper
Combine wheat berries with 3 cups of water in a small saucepan. Bring to a boil, reduce to a simmer and cook until wheat berries are chewy and tender, about 45 minutes to an hour. Season with a little salt while the berries are still warm.
Preheat oven to 350 and toss butternut squash cubes in olive oil, salt, and pepper. Spread out on a baking sheet lined with parchment paper, and roast until tender and golden, about 30-40 minutes, tossing halfway through.
Roast pumpkin seeds in a small saucepan over medium heat until golden brown. Sprinkle with salt.
In a small bowl, whisk together all dressing ingredients.
Toss wheat berries with squash, sun dried tomatoes, pumpkin seeds, cheese, and spinach. Drizzle with dressing.
The perfect, healthy fall lunch. Hooray for squash!