Winter Wheatberry Salad with Butternut Squash and Brussel Sprouts

5 from 4 votes

A seasonal winter wheat berry salad with maple roasted butternut squash, brussels sprouts, tart cherries all tossed with a honey mustard dressing.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: wheat berry salad with butternut squash, wheatberry salad with brussels sprouts

Servings: servings

Calories: 582kcal

First, make those wheat berries. Add berries to 3 cups water and bring to a boil, then reduce to a low simmer. Allow to cook for about 1 hour (maybe a tad more) or until the wheat berries are plump and chewy. When done, drain and set aside.
Pre-heat oven to 400 degrees F and line 2 baking sheets with foil. On 1 sheet add the butternut and season with salt, pepper and maple syrup. Roast at 400 degrees for about 45 min or until fork tender.
On the other baking sheet, add the brussel sprouts and season with salt and pepper and roast for about 25 min or until fork tender. When done, add vegetables to large bowl.
After the brussel sprouts are done, use the same sheet pan and toast the pecans for about 3-4 minutes until you can smell them. When done, add to the bowl.
To make the vinaigrette. Add all ingredients to a mason jar and shake vigorously until mixed. Taste for seasoning.
To assemble, add everything else to the bowl (so nuts and cranberries) and toss with a few tablespoons of vinaigrette at a time until desired. Taste for seasoning and serve either warm or at room temperature.