Pear, Winter Squash & Wheat Berry Salad

Makes 8 Servings


  • 1 can (15 oz.) Pacific Northwest Canned Pears in juice
  • 1-1/2 cups hard red wheat berries
  • 1 lb. peeled and diced butternut squash (3/4 inch dice)
  • 1 Tbsp. vegetable oil
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 cup finely diced celery
  • 1/2 cup dried cranberries

    Drain pears reserving juice for use in Pear Vinaigrette. Dice pears and set aside. Cook wheat berries according to package directions. Drain and rinse with cold water. Refrigerate in a covered container until cold and ready to use as directed. Preheat oven to 375F. Combine diced butternut squash, vegetable oil, cinnamon, salt and pepper in large bowl. Mix to coat thoroughly. Spread squash on baking sheet making sure pieces are not crowded. Roast 30 minutes, or until caramelized and tender. Place roasted squash in refrigerator to chill until ready to use as directed. In large mixing bowl, combine chilled, cooked wheat berries, chilled roasted squash, diced pears, celery and dried cranberries. Pour Pear Vinaigrette over salad and toss gently to coat. Refrigerate in covered container until ready to serve.

    1/3 cup reserved pear juice
    3 Tbsp. vegetable oil
    2 Tbsp. red wine vinegar
    1/2 tsp. Dijon mustard
    1/4 tsp. salt
    1/8 tsp. ground black pepper
    Pinch ground cinnamon
    Place all ingredients in blender and blend on high speed until emulsified, about 30 seconds. Chill in covered container until ready to use as directed.

    NUTRITION (Per Serving)
    Calories: 325
    Fat: 8g
    Cholesterol: 62g
    Sodium: 211mg
    Carbohydrate: 62g
    Dietary Fiber: 10g
    Sugar: 17g
    Protein: 8g