Winter Squash and Wheat Berry Salad

Ingredients:

1½ cups (375 mL) wheat berries 1/3 cup (75 mL) PC New World EVOO Extra Virgin Olive Oil

3 tbsp (45 mL) cider vinegar

1 tbsp (15 mL) PC whole Grain Dijon Prepared Mustard

1 tsp (5 mL) each salt and freshly ground black pepper

1 acorn squash, peeled, halved and seeded

1 large onion, diced into 1 ½ inch (4 cm) pieces

2 tbsp (25 mL) PC New World EVOO Extra Virgin Olive Oil

1/4 tsp (1 mL) hot pepper flakes 1/3 cup (75 mL) roughly chopped dried cranberries

3/4 cup (175 mL) crumbled PC Soft Unripened Goat’s Milk Cheese

1 pkg (142g) PC Organics Kale, Chard, Spinach Salad Mix

Instructions:

■ Preheat oven to 400 F. Line a baking sheet with foil.

■ Bring large pot of water to a boil. Stir wheat berries into boiling water; reduce heat to medium. Cover and simmer for 55 to 60 minutes, stirring occasionally, until wheat berries are just cracked open and tender-crisp; drain well. Stir in 1/3 cup of oil, vinegar, mustard and half each of salt and pepper. Set aside to cool.

■ Slice squash into 1/2-inch thick semi-circle shapes then cut each semi-circle into 3-4 pieces; place in a large bowl. Add onion, 2 tbsp oil, hot pepper flakes and remaining salt and pepper; toss to combine. Arrange in an even layer on prepared baking sheet.

■ Roast in centre of oven for 30-40 minutes, gently flipping squash halfway, or until golden and tender. Let cool slightly then add to wheat berry mixture. Add cranberries; toss gently to combine. Cover and refrigerate until cold.

■ Just before serving, crumble in half of the cheese and toss with salad mix. Transfer to serving bowl; crumble remaining cheese over top. Serves 12

Per serving: 230 calories, fat 11 g (3 g of which is saturated), sodium 280 mg, carbohydrate 30 g, fibre 5 g, protein 6 g

Recipe source: pc.ca

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