This hearty winter salad is a meal in itself. The combination of sweet squash, salty feta and tart apples surprise your taste buds and leave you satisfied. Wheat berries can be found in the bulk food section of most grocery stores.
1 medium-sized butternut squash, peeled and cut into 3/4" cubes
1 1/2 cups uncooked wheat berries or spelt berries
6 cups water
1 honeycrisp apple, unpeeled and diced
1/2 cup pepitas, toasted
5 Tbs olive oil olive oil, divided
1 small shallot, minced
1/4 cup Italian parsley, finely chopped
1 lemon, juiced
1 lime, juiced
1/4 cup olive oil
2 teaspoons honey
1 teaspoon cumin
2 teaspoons sriracha
1/4 cup feta cheese, crumbled (optional)
Preheat the oven to 400 degrees. Lay squash on a rimmed baking sheet, drizzle with 2 tbsp of olive oil and sprinkle with salt. Toss with hands to coat pieces evenly. Roast in the oven for 20 minutes or until the edges are browned and squash is fork-tender.
Meanwhile, bring the water to a boil in a medium-sized pot. Add the wheat berries and cover. Let simmer for 45-60 minutes minutes or until wheat berries are chewy but tender. Strain and set aside.
Saute shallot with 1 Tbsp olive oil over medium heat until translucent.
Make the dressing: Combine 2 Tbsp olive oil, citrus juices, and honey. Whisk in cumin and chili garlic sauce vigorously before adding the shallot and herbs. Set aside.
In a large bowl, combine cooked wheat berries, roasted squash and diced apple. Cover with dressing and gently toss before serving.
Top with toasted pepitas and feta cheese.