Here's a wheat berries recipe that's both filling and full of fall flavor. It's chewy wheat berries, butternut squash, crispy bacon, caramelized onions, raisins, and pecans tossed in a tangy-sweet dressing. It's a festive side for holiday dinners, and it's easy to make too!
Ingredients
1cupwheat berries
2cupsbaby spinach
1 ½ lbbutternut squash, peeled and cubed
1teaspoonolive oil
4stripsbacon, chopped
1largeonion, finely sliced
¼ cupraisins
¼cuppecans
Dressing
2tablespoonsolive oil
1tablespoonhoney
1tablespoonapple cider vinegar
1teaspoondijon mustard
1clovegarlic, minced
1pinchEACH: sea salt and pepper
Instructions
Place the wheat berries in a small pot and cover them with several inches of water. Bring to a boil then reduce the heat to low and cook, covered, for 30-40 minutes, or until the wheat berries are soft. Drain then add the spinach to the pot and set it aside. (The heat from the wheat berries will soften the spinach.)
1 cup wheat berries, 2 cups baby spinach
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut the squash into small, bite-sized pieces. Toss the pieces with olive oil and bake for 20-25 minutes, or until they are soft.
1 ½ lb butternut squash, 1 teaspoon olive oil
Add the bacon to a frying pan over medium heat and cook until it is almost crispy, about 10 minutes. If there is more than 2 tablespoons of oil in the pan, drain some out. Add the onion to the pan with the bacon and cook until it is very soft, about 10 minutes.
4 strips bacon, 1 large onion
Make the dressing by whisking the dressing ingredients in a small bowl.
2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 clove garlic, 1 pinch EACH: sea salt and pepper, 1 teaspoon dijon mustard
Pour the wheat berries and spinach into a large bowl. Add the roasted butternut squash, caramelized onions and bacon, raisins, pecans, and dressing and mix well. Season to taste with sea salt and pepper. Serve warm or at room temperature.