One more recipe…just one more Thanksgiving recipe, why not right?
I couldn’t resist. Like you need 1 more salad recipe that uses butternut squash and brussel sprouts. But yes, now you do. I did. And you will become addicted because butternut squash is only around for a few months out of the year, so lets bask in the squash glory while we can, yes?
Also…a few things:
Yes, you can make this salad ahead of time..easy peasy.
It tastes fabulous warm or at room temp.
Don’t want to make it for Thanksgiving?? Save those leftover vegetables, boil the wheat berries and boom..you have leftover salad re-invented.
Have fun cooking and Happy Thanksgiving!
Now there’s a lot of flavors going on here, but I promise you it all works. out. Maple roasted butternut squash brings out the ultimate sweetness, but not too much, this isn’t candy. Roasted brussel sprouts and tart cranberries all tossed with a tangy honey mustard dressing with crunchy pecans. It’s a tempting mouth full.
You can roast all the vegetables while the wheat berries cook, because as I’ve learned recently…they take a LONG time to cook. About an hour or a little more. They are tough little guys that need to go low and slow. So be patient with them because afterwards the wheat berries are hearty and chewy and soak up the vinaigrette beautifully.
Once the berries are boiled and veggies are roasted, it’s all down hill from there. Throw it in a bowl and you’re set. Leftovers…fabulous. Different textures, done! Contrast of flavors and seasonings, you got it!
- 1 cup dried wheat berries
- 3 cups water
- 2 cups butternut squash peeled and cubed into 1 inch pieces
- 2 Tb maple syrup
- 2 cups brussel sprouts halved (or quartered if large)
- 1/2 cup pecan halves roughly chopped, but not too much
- 1/2 cup dried cranberries or dried cherries
- Olive oil for drizzling
- Salt and pepper to taste
- 1 heaping Tb Dijon mustard
- 2 Tb honey
- 1/2 orange zest and juice
- 2 Tb balsamic vinegar
- 1/3 cup Olive oil
- Salt and pepper to taste
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.