Imagine a dish that captures the essence of winter in every single bite - a symphony of hearty wheatberries, caramelized butternut squash, and crispy Brussels sprouts that will transform your perception of salads forever. This Winter Wheatberry Salad isn't just a meal; it's a culinary journey that promises to tantalize your taste buds and nourish your body with robust, seasonal flavors that will make you forget all about boring, bland winter eating.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Wheatberries, cooked
- Butternut squash, cubed
- Brussels sprouts, halved
- Red onion, diced
- Olive oil
- Balsamic vinegar
- Salt and pepper, to taste
Instructions
- Begin by cooking the wheatberries. Rinse 1 cup of wheatberries under cold water. In a medium pot, combine the rinsed wheatberries with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 45 minutes, or until the wheatberries are tender but still chewy. Once cooked, drain any excess water and set aside to cool.
- While the wheatberries are cooking, prepare the butternut squash. Preheat your oven to 400°F (200°C). Peel and cube 2 cups of butternut squash into bite-sized pieces. Place the cubed squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until tender and caramelized, turning halfway through to ensure even cooking. Once done, remove from the oven and set aside to cool slightly.
- Next, prepare the Brussels sprouts. Rinse and trim 2 cups of Brussels sprouts, cutting them in half. In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out on another baking sheet in a single layer.
- Roast the Brussels sprouts in the oven alongside the butternut squash for about 20-25 minutes, or until they are golden brown and crispy on the edges. Stir them halfway through to ensure even roasting. Once done, remove from the oven and let cool slightly.
- While the vegetables are roasting, prepare the red onion. Dice 1 small red onion and set aside. You can soak the diced onion in cold water for a few minutes to mellow its flavor if desired.
- In a large mixing bowl, combine the cooked wheatberries, roasted butternut squash, roasted Brussels sprouts, and diced red onion. Drizzle with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper to taste.
- Gently toss all the ingredients together until well combined. Taste and adjust the seasoning if necessary. If you prefer a tangier flavor, you can add more balsamic vinegar.
- Let the salad sit for about 10 minutes to allow the flavors to meld together before serving. This salad can be served warm, at room temperature, or chilled.
- Serve the winter wheatberry salad in bowls or on a platter. Enjoy your nutritious and hearty meal!
Tips
- Wheatberry Wisdom: Rinse your wheatberries thoroughly and don't rush the cooking process. The key is achieving that perfect chewy texture.
- Roasting Secrets: For maximum flavor, spread your vegetables in a single layer on the baking sheet and don't overcrowd. This ensures beautiful caramelization.
- Flavor Enhancement: Soak your diced red onions in cold water for a few minutes to mellow their sharp bite, creating a more balanced taste profile.
- Make-Ahead Magic: This salad actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or gatherings.
- Customization Corner: Feel free to add toasted nuts like pecans or pumpkin seeds for extra crunch, or sprinkle some crumbled feta cheese for a creamy contrast.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 10g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
