Autumn Wheat Berry Salad with Pumpkin and Cranberries Recipe
YIELD: 6 servings
1 cup cooked and cooled Wheat berries
2 cups water
1 ½ tablespoons extra virgin olive oil
½ cup dried organic cranberries
½ cup peeled and thinly sliced organic celery
2 tablespoons pumpkin seed or sunflower oil
1 small organic pumpkin
½ cup thinly sliced organic red onion
1.Bring water to a rolling boil in saucepan. Add wheat berries, reduce heat to medium and cook for 25 minutes or until all water is absorbed. Remove from heat and cool completely.
2. Cut the pumpkin in half and place the seeds in a small bowl. Season pumpkin with 2 teaspoons olive oil, salt, and pepper. Place on a sheet pan cut side down with 1⁄4 inch of water. Bake at 375°F for 45 minutes or until tender. Let cool and remove the skin. Cut the pumpkin into large dice and set aside (you should have about 1-1⁄2 cups). Remove and discard the pulp strands from the seeds and toss with the remaining olive oil. Spread the seeds on a sheet pan and bake at 300°F for 30 minutes or until golden brown and crisp.
3. Place the wheat berries, cranberries, celery, onion, diced pumpkin, and pumpkin seed oil in a medium bowl. Toss together and season to taste with salt and pepper. Fold in the pumpkin seeds and serve.
Tip: If using squash, use natural roasted pumpkin seeds that can be bought in bulk food sections of the grocery store.