Sunday, March 28, 2010

Butternut Squash, Spinach, and Wheat Berry Salad

If you are a regular food blog reader, you have maybe seen a variation of this recipe before. Cate of Cate's World Kitchen first called it to my attention, and the original recipe was posted by Molly of Orangette. I had some wheat berries that I thought would make a great addition, and through googling I discovered Kevin from Closet Cooking had already successfully tried a version of this salad with wheat berries. I ended up mostly following Kevin's recipe, but added in spinach like the original recipe called for.

I knew Joe would have questioned my judgment if I served the simple spinach, butternut squash and chickpea salad for dinner. Adding the wheat berries was a perfect way to add some heft to the salad, creating a healthy and filling dinner entree. We both loved this, and found the chilled salad made excellent lunchtime leftovers. I'm going to try to stop cooking with butternut squash now that we're getting closer to spring... but I might have to make this one more time before the cutoff!

Butternut Squash, Spinach, and Wheat Berry Salad
Adapted from so many other great bloggers!
(makes 4 servings)

1 tablespoon olive oil
salt and pepper to taste
1/2 pound squash (peeled, seeded and cut into bite sized pieces)
2 1/2 cups cooked wheat berries
1 can (15 oz) chickpeas (drained and rinsed)
1/4 cup red onion (chopped)
2 tablespoons cilantro
4 cups fresh baby spinach
1/4 cup tahini, lemon and yogurt dressing

1. Toss the squash in the oil, salt and pepper to coat.
2. Bake in a single layer in a preheated 400F oven for 30 minutes flipping once in the middle.
3. Mix the warm squash with the spinach so that the spinach wilts. Add the wheat berries, chickpeas, red onion and cilantro and toss with the dressing.

Tahini, Lemon and Yogurt Dressing

2 tablespoons tahini
1 tablespoon lemon juice
1/4 cup cup Greek yogurt (or regular plain yogurt)
1 clove garlic (finely minced)
salt and pepper to taste
½ to 1 cup water

1. Mix everything and add water to get it to the desired consistency.

1 comment:

Sarah said...

This really does seem like a perfect dish to make on Sunday and eat for lunches all week! And it's a great way to get in some veggies as we still wait for spring to finally hit the farmer's markets....