Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Cranberries, roasted squash and wheat berries make a hearty salad that's holiday side dish-worthy
The holiday season is upon us, and while most of us overindulge in all the sweet and savory eats that come with it, this is one dish that's healthy and delicious.
If you haven't tried wheat berries, now's your chance.
For this salad, they're cooked and tossed with roasted kabocha squash, which has a slightly sweet and nutty flavor. To balance out the sweet, I added in fresh cranberries, which are tart and add a bit of a crunch. (If fresh cranberries are too tart for you, try using dried cranberries instead.) And last but not least, it gets drizzled with a sweet-tart pomegranate vinaigrette that ties the whole dish together.
It's hearty, seasonal and so pretty.
Wheat berry, roasted squash and cranberry salad with pomegranate dressing recipe