This hearty fall/winter salad recipe features roasted butternut squash and apples, wheat berries (or your cooked whole grain of choice), arugula and maple-cinnamon pecans, all tossed in an irresistible ginger dressing! This salad is vegan as written and easily made gluten free. Recipe yields 4 main dish servings.
- 1 cup hard white wheat berries, rinsed (or your whole grain of choice; farro would be a great substitute, but gluten-free options include quinoa or sorghum)
- 1 Granny smith apple, cored and sliced into ½” wide wedges
- One small (2 to 2½ pounds) butternut squash
- 1 tablespoon olive oil
- ¼ teaspoon salt, plus more for sprinkling
- 5 ounces baby arugula (about 5 cups, packed)
- ⅓ cup dried cranberries
- ½ cup pecan pieces (or roughly chopped whole pecans)
- 2 teaspoons maple syrup
- Pinch ground cinnamon
- Pinch salt
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- To prepare the wheat berries (if you’re using another grain, cook according to package directions): Get a medium pot and add three & half cup of water in it along with the rinsed wheat berries. Place it over medium heat and let it boil. Once it starts boiling, cover and let it simmer for an hour. After one hour they should be tender enough to chew them easily. Now, drain the excess water and put the wheat berries back into the pot. Add one-quarter teaspoon salt into the pot and leave it aside.
- To roast the apples: Start the oven and preheat it to 425 degrees Fahrenheit. Bring a large and a small baking sheet. Arrange the app;e wedges in one layer on the small sheet and bake them for 10 minutes. Now, let them cool down.
- Meanwhile, to prepare the squash: Slice off the top and bottom ends of the squash, then slice it in half vertically. Use a spoon to scoop out the seeds and discard them. Slice the squash into ½” wide half-moon shapes. Transfer the squash to the large baking sheet and drizzle with 1 tablespoon olive oil. Toss until the squash is lightly coated in oil and sprinkle with salt. Arrange the squash in a single layer and roast for 30 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.
- To prepare the pecans: In a medium skillet over medium heat, toast the pecans until they are fragrant, stirring frequently, about 4 minutes. Add the maple syrup and a generous pinch of cinnamon and salt and cook, while stirring constantly, until the syrup has condensed and mostly evaporated about 2 more minutes. Transfer to a plate to cool.
- To prepare the dressing: In a small bowl, combine the olive oil, lemon juice, ginger, maple syrup, mustard, and salt. Whisk until thoroughly blended and season to taste with freshly ground black pepper.
- To assemble the salad: In a large serving bowl, add the arugula, cooled wheat berries, and apple slices. Before you add the butternut, you might want to slice the larger half-moons in half, so they’re more bite-sized, like I did. Add the butternut, dried cranberries and pecans, then drizzle with dressing (you might not need quite all of it). Toss to lightly coat. Serve immediately.
Read full article here: http://cookieandkate.com/2015/roasted-butternut-squash-apple-salad-recipe/