A Hearty Grain

I don't have much of a tale to share about this salad.

Every bite of it is delicious. And, if it matters at all -- it's extremely healthy. Deep hues of red from slow roasted tomatoes, bright orange roasted squash bites and green spinach leaves comprise a gorgeous fall salad that can be served for lunch or as a dinner side. Wheatberries form the base of this salad, a reddish, brown hearty grain, that when fully cooked, has a slightly chewy bite.

Left: Uncooked soft processed wheatberry

Right: Fully cooked wheatberry

There are several steps to this salad, but once all of the ingredients are prepared (and by the way, each can be prepared over a couple of days), the meal comes together seamlessly.

Warm Wheatberry Salad

2 cups cooked soft processed wheatberry (see below)

1 cup cubed roasted butternut squash (see below)

6-8 slow roasted tomatoes, chopped (see below)

1/4 cup favorite black olive (example: kalamata, oil-cured)

large handful of fresh spinach leaves, chopped

1/2 cup blue cheese crumbles 

1/4-1/3 cup (to taste) red wine vinaigrette (see below)

salt/pepper to desired taste

Combine all ingredients in a oven proof bowl. Right before you want to serve, place in the oven at 250 degrees to warm the salad and slightly wilt the spinach leaves. Sprinkle with salt.

Wheatberries

Place 1.5 cup of wheatberries in 3 cups of boiling salted water. Cook, uncovered, for about 45 minutes, or until they have a soft bite. Drain.

Roasted Butternut Squash

2 pound butternut squash
1 tablespoon olive oil
salt/pepper

Preheat oven to 400 degrees. Cut squash in half vertically. Discard the seeds. Cut into small cubes and place on a cookie sheet. Drizzle cubes with olive oil and sprinkle with salt/pepper. Roast about 25 minutes, or until a knife can slide easily thru the cubes.

Slow Roasted Tomatoes (courtesy of Epicurious)

Red Wine Vinaigrette

1 teaspoon dijon
1/2 teaspoon honey
1 small shallot, minced
1/4 cup red wine vinegar
1/2 cup olive oil
sprinkle of salt