Wheat Berry Salad with Butternut Squash and Dried Cranberries

Kosher Side Dishes

KosherEye.com

wheatberrysalad

by Chef Avram Wiseman
Dean of Students, Center for Kosher Culinary Arts

Bring out the sweetness of butternut squash by roasting it in a hot oven, and pair it with the ping of dried cranberries. Aside from Thanksgiving, this is a great side dish for fall and winter.

Ingredients:

1 small butternut squash, peeled and cubed into 1/4 inch dice
Olive oil, as needed
Salt and pepper
1 tbsp margarine
1 onion, diced
2 cloves garlic, minced
3/4 cup wheat berries
1/2 cup white wine
2 cups vegetable broth, kept warm over low heat
1 Tbsp rosemary, chopped
2 tsp sage, chopped
Salt and pepper, to taste

Directions:

Toss the cubed squash with the olive oil in a medium bowl. Season with salt and pepper.

Spread into an even layer on a baking sheet, and roast in a 400 degree oven until lightly golden and tender, about 20-25 minutes. Set aside.

Heat the margarine over medium heat. Add the onion and saut

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