Pear, Winter Squash and Wheat Berry Salad

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Pear, Winter Squash and Wheat Berry Salad

Ingredients

  • 5 cups hard red wheat berries
  • 6 pounds butternut squash, peeled and cut in 3/4-inch dice
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (#10 can) Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 3 cups finely diced celery
  • 1-1/2 cups dried cranberries
  • Pear Vinaigrette (recipe follows)
  • Sage or other herb leaves for garnish, optional
  • PEAR VINAIGRETTE
  • 1 cup reserved Pacific Northwest Canned Pear juice
  • 1/2 cup canola or vegetable oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cinnamon

Method

Place the wheat berries in large pot with 8 cups of water. Season generously with salt and bring to a boil over high heat. Reduce to a simmer, cover and continue cooking 50 to 60 minutes, or until the grains are tender and chewy. Remove from the heat, drain into a sieve and rinse the grains with cold water to stop the cooking. Cover and refrigerate the well-drained, cooked wheat berries until ready to use.

Preheat the oven to 375 degrees F. In a large bowl, toss the squash with the oil, cinnamon, salt and pepper, mixing to coat thoroughly. Divide the squash between 2 sheet pans, making sure the pieces are in a single layer and are not crowded. Roast 30 minutes, or until caramelized and tender. Remove the pan from the oven and place the roasted squash in the refrigerator to chill until ready to use.

To assemble the salad, combine the chilled wheat berries and roasted squash in a large bowl with the pears, celery and dried cranberries. Pour the Pear Vinaigrette over the salad and toss gently to coat. Garnish with sage leaves, if desired, and serve immediately, or refrigerate until ready to serve.

PEAR VINAIGRETTE

Place the pear juice, oil, vinegar, mustard, salt, pepper and cinnamon in the jar of a blender and blend on high speed until emulsified, about 30 seconds. Chill in covered container until ready to use.

Servings

Makes 24 servings

Nutrition

  • Calories: 325
  • Fat: 8g
  • Cholesterol: 62g
  • Sodium: 211mg
  • Carbohydrate: 62g
  • Dietary Fiber: 10g
  • Sugar: 17g
  • Protein: 8g

Ingredients

  • 1 lb 4 oz wheat berries, red, hard
  • 1 qt 2 cups water
  • 3 lb 10 oz butternut squash, peeled, 3/4-inch dice, EP
  • 3 Tbsp oil, vegetable
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1 no. 10 can Pacific Northwest Canned Pears, diced, extra light syrup, drained, syrup reserved*
  • 2 cups celery sticks, precut, finely diced
  • 1 cup cranberries, dried
  • 2/3 cup pear juice, reserved, extra light syrup
  • 1/3 cup oil, vegetable
  • 3 Tbsp vinegar, red wine
  • 2 tsp mustard, dijon
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/2 tsp cinnamon

Method

1. Place the wheat berries in a large pot with 6 cups of water. Bring to a boil over high heat. Reduce to a simmer, cover and continue cooking 50 to 60 minutes, or until the grains are tender and chewy. Remove from the heat, drain, and rinse the grains with cold water to stop the cooking. Chill the wheat berries in the refrigerator.

CCP: Chill to 70°F within 2 hours, and to 41°F within an additional 4 hours.

2. Preheat the oven to 375°F. In a large bowl combine the diced squash, vegetable oil, cinnamon, salt and black pepper. Mix to coat thoroughly. Place the squash on a sheet pan sprayed with pan release spray. Make sure the pieces are in a single layer and not crowded on the pan. Roast in the preheated oven for 30 minutes, or until caramelized and tender.

CCP: Cook to a minimum internal temperature of 135°F

3. Remove the pan from the oven and place the squash in the refrigerator to chill.

CCP: Chill to 70°F within 2 hours, and to 41°F within an additional 4 hours.

CCP: No bare hand contact with ready to eat food.

4. In a large bowl combine the chilled wheat berries, roasted squash, diced pears, finely diced celery and cranberries.

CCP: Hold at 41° F or lower.

5. To prepare the vinaigrette, combine the reserved pear liquid, vegetable oil, red wine vinegar, Dijon mustard, salt, black pepper and cinnamon in a blender. Blend on high until completely emulsified. Pour the vinaigrette over the salad and toss gently to combine.

CCP: No bare hand contact with ready to eat food.

6. Serve 1 cup portions.

CCP: Hold and serve at 41° F or lower.

*We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.

Servings

Makes 24 Servings (1 cup each)

Nutrition

  • Calories: 325
  • Fat: 8g
  • Cholesterol: 62g
  • Sodium: 211mg
  • Carbohydrate: 62g
  • Dietary Fiber: 10g
  • Sugar: 17g
  • Protein: 8g
Recipe PDF