Pear, Winter Squash & Wheat Berry Salad

Makes 24 Servings


  • 5 cups hard red wheat berries
  • 6 lbs. peeled and diced butternut squash (3/4 inch dice)
  • 1/4 cup vegetable oil
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 6 lbs. 12 oz. Pacific Northwest Canned Pears, drained and diced, juice reserved
  • 3 cups finely diced celery
  • 1-1/2 cups dried cranberries

    Place wheat berries in large pot with 1/2 gallon of water. Bring to a boil, cover and reduce to a simmer; continue cooking, covered until grains are tender and chewy, 50-60 minutes. 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 2 full size sheet pans, 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. Hold chilled until ready to serve.

    1 cup reserved pear juice
    1/2 cup vegetable oil
    1/4 cup red wine vinegar
    2 tsp. Dijon mustard
    1 tsp. salt
    1/2 tsp. ground black pepper
    1/2 tsp. 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