I don’t eat salads very often, mostly because I get bored of them very quickly. But when a salad like this one comes along it’s a love affair. After the salad I went nuts over last year that involved roasted butternut squash it should be no surprise that this most recent culprit also includes the same fall ingredient. It is paired up with dried cranberries, pistachios, and feta, all mixed into a bed of baby kale and spinach. There’s even these things called red winter berries in there which I had never even heard of until now. I don’t know how to describe them if you are unfamiliar, but they are a bit chewy – in a good way!
Speaking of salads, remember when I told you about the Advocare 10 Day Cleanse? Well I finished! I definitely felt lighter and unbloated even after only 2 days. Now at the end I can actually see a little bit of my abs that I knew were hidden under there somewhere. I learned about this cleanse from Steph who is doing the 24 Day Challenge and hosting a Gobble Gobble Challenge as well. Her amazing results are what inspired me to try the 10-day. I’ve shared my Day 1 and Day 10 photos below (self-conscious moment).
One year ago: Homemade Funfetti Cupcakes
Two years ago: Red Beans and Rice
WINTER WHEAT BERRY POWER SALAD
1/2 cup hard red wheat berries (I found in bulk at Whole Foods)
1-1/2 cups water
Salt, to taste
1 lb. butternut squash, cut into 1/4-inch cubes
1 Tbsp olive oil
Salt & pepper
4 cups baby kale
4 cups baby spinach
1/3 cup crumbled feta cheese
1/4 cup chopped pistachios
1/4 cup craisins
MAPLE TARRAGON DRESSING
1 large clove garlic, peeled and minced
1/2 tsp salt
2 Tbsp maple syrup
3/4 tsp dried tarragon
1/4 cup cider vinegar
1/2 extra virgin olive oil
Salt & pepper to taste
- Rinse wheat berries in cold water and drain. Place wheat berries and water into small saucepan and sprinkle with salt. Cover and bring to boil. Reduce to simmer and cook covered for 45-50 minutes or until cooked (they will usually stay pretty chewy). Remove from heat and set aside.
- Halfway through the cook time for the wheat berries, preheat oven to 425 degrees. In a large bowl, toss squash with olive oil, salt and pepper and place on baking sheet in one even layer. Bake 10 minutes, turn and bake another 10 minutes until browned and soft. Remove from oven and set aside.
- In a large serving bowl, toss kale, spinach, feta, pistachios, craisins, roasted squash and wheat berries together.
- In a small bowl, whisk together dressing ingredients (or shake vigorously in a mason jar like I did) until emulsified. Pour over salad and toss before serving.