Autumn Wheat Berry Salad

• 1-1/2 cup Wheat Berries
• 3 cups Water
• 2 cups Butternut Squash, Cubed
• 2 Tablespoons Olive Oil, Divided
• 1 whole Orange, Washed And Zested
• 3 Tablespoons Orange Juice
• 1 Tablespoon Pure Maple Syrup
• 1/2 cups Parsley, Chopped
• 3/4 cups Dried Cranberries
• 1/4 cups Sliced Almonds

1. 1. Combine the wheat berries and water in a saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook until soft, about 40-50 minutes.
2. 2. Preheat the oven to 400u0b0F.
3. 3. On a large rimmed baking sheet, toss the squash and half of the olive oil. Spread it in an even layer and roast until soft, about 20-30 minutes.
4. 4. While the wheat berries and squash cook, prepare the vinaigrette by mixing the orange zest and juice, remaining half of the olive oil and maple syrup in a bowl.
5. 5. After cooking, drain the wheat berries in a fine colander.
6. 6. In a large bowl, combine the wheat berries, squash, vinaigrette, parsley and cranberries.
7. 7. If you have time, cool in the refrigerator.
8. 8. Top with sliced almonds just prior to serving.

berries, water, butternut, olive oil, orange juice, maple syrup, parsley, cranberries, ubc

Taken from tastykitchen.com/recipes/sidedishes/autumn-wheat-berry-salad/ (may not work)