Wheatberry, Wild Rice & Roasted Butternut Squash Salad

• 1/2 pounds Butternut Squash, Cut Into Bite Size Pieces
• 2 Tablespoons Olive Oil, Divided
• 1/2 cups Wheatberries
• 1/4 cups Wild Rice
• 2-1/2 cups Water
• 1 teaspoon Lemon Juice
• 1/4 cups Feta Cheese, Crumbled
• 2 Tablespoons Chives, Chopped
• 1/4 cups Walnuts, Chopped
• Salt And Pepper, to taste

1. Toss the pieces of butternut squash with 1 tablespoon of the olive oil. Spread out on a baking sheet lined with parchment paper and roast in a 350u0b0F oven for approximately 1 hour or until the squash is lightly golden brown. Allow to cool.
2. Place the wheatberries, wild rice and water in a pot and bring to a boil. Cover and reduce the heat to low. Cook for approximately 1 hour or until all the water has been absorbed and the grains are tender. Allow to cool.
3. Add the squash to the cooked wheatberry/rice mixture. Stir in the remaining tablespoon of olive oil and the lemon juice. Toss in the cheese, chives and walnuts and season to taste.

butternut, olive oil, wheatberries, ubc, water, lemon juice, ubc, chives, ubc, salt

Taken from tastykitchen.com/recipes/salads/wheatberry-wild-rice-roasted-butternut-squash-salad/ (may not work)