Wheat Berries with Butternut Squash Edamame and Cranberries

Method

1. 1

   Rinse the wheat berries under cold water. Combine the 3 cups water, 1 cup wheat berries and a dash of salt in a large pot and bring to a boil. Once boiling reduce heat, cover and simmer for 50-60 minutes until the wheat berries are chewy but not tough. Drain berries in a strainer and set aside.

2. 2

   Preheat the oven to 300 degrees F. Peel and remove the seeds from the butternut squash. Cut the butternut squash into 1 inch cubes and put them into a large mixing bowl. Drizzle the 2 Tablespoons olive oil and a good pinch of salt and pepper and toss to coat. Pour the butternut squash on a baking sheet and roast for 30 minutes, using a metal spatula to flip the butternut squash occasionally.

3. 3

   While the butternut squash cooks, cook the shelled edamame according to the package. Drain and set aside.

4. 4

   Once the squash in done roasting remove from the oven and set aside.

5. 5

   In a large salad bowl mix together the butternut squash, wheat berries, edamame, sunflower seeds,dried cranberries and fresh parsley. Gently toss to mix.

6. 6

   In a salad dressing mixer or mason jar combine the olive oil, orange juice and maple syrup and shake to combine. Pour the dressing over the side dish and gently toss to combine. Add orange zest right before serving {optional}.