Roasted Delicata Squash & Wheat Berry Salad with Feta
Recipe type: Salad, Lunch, Dinner
Cuisine: Fall, Winter, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
This grain and squash salad is good served at any temperature.
  • 1 c. Wheat Berries
  • 2 Delicata Squash
  • about ½ tsp. Cayenne Pepper, divided
  • 4 Scallions, thinly sliced
  • 4 oz. Feta Cheese
  • For the Dressing:
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Fresh Lemon Juice
  • zest of ½ Lemon
  • 1 tsp. Honey
  • Kosher Salt & Black Pepper
  1. Combine wheat berries with 3 cups of water and a generous pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook until tender, 45 minutes-1 hour. Drain.
  2. Meanwhile, preheat the oven to 400┬░ and prepare the squash. Cut off the tops and bottoms of each squash and then cut each in half lengthwise. Use a spoon to scrape out the seeds. Save the seeds, as we'll use them to garnish the salad. Rinse the seeds well and remove any stringy bits of squash, pat dry with paper towels and place on a baking sheet. Cut the squash into ¼ in. thick slices and place on a second baking sheet. Drizzle the squash pieces and seeds lightly with olive oil, season with salt. Sprinkle about ¼ tsp. cayenne pepper over the seeds and the remaining ¼ tsp. cayenne over the squash. ┬áToss well to coat. Roast the seeds until they are lightly browned and very crunchy, 7-8 minutes; roast the squash, flipping it halfway through, until it is soft and browned in spots, about 35 minutes.
  3. While the wheat berries are cooking and the squash is roasting, make the dressing. Combine the oil, lemon juice and zest, and honey in a small jar with a tight-fitting lid and shake until the honey dissolved and the dressing has emulsified. Season with about a ¼ tsp. salt and a few twists of black pepper.
  4. Combine the drained wheat berries, roasted squash, and sliced scallions in a large bowl. Toss with the vinaigrette. Taste and adjust salt and pepper, if needed. Crumble the feta over the top of the salad and sprinkle with the toasted squash seeds just before serving. The salad is delicious served warm or straight from the refrigerator.
Recipe by strawberryplum at