Name: Wheat Berries with Butternut Squash and Cranberries
Prep time: 15 min
Total time: 15 min
Yield: 2 Person(s)
Cuisine: Mediteranean
Ingredients: 250, g ,Peeled and diced butternut squash; 100, g ,Fresh or frozen cranberries; 120, g ,Cooked wheat berries; 120, g ,Cooked quinoa; 12, ,Grilled asparagus cut on the bias; 8, ,Green onions grilled and sliced; 1, pinch ,Kosher salt and freshly ground black pepper; 2, tbsp ,Mint leaves, finely chopped; 60, g ,Tahini; 1, ,Lemon zest; 2, tbsp ,Cilantro; 1, tbsp ,Dill; 20, g ,Sugar; 30, ml ,Soy sauce

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Wheat Berries with Butternut Squash and Cranberries

(0 Reviews)

Easy

Fairly cheap

Wheat Berries with Butternut Squash and Cranberries featuring Peeled and diced butternut squash, Fresh or frozen cranberries, Cooked wheat berries, Cooked quinoa. 380 kcal per serving.

Prep

15m

Category:	Side Dish
Seasons

Ingredients

250 g Peeled and diced butternut squash
100 g Fresh or frozen cranberries
120 g Cooked wheat berries
120 g Cooked quinoa
12 Grilled asparagus cut on the bias
8 Green onions grilled and sliced
1 pinch Kosher salt and freshly ground black pepper
2 tbsp Mint leaves, finely chopped
60 g Tahini
1 Lemon zest
2 tbsp Cilantro
1 tbsp Dill
20 g Sugar
30 ml Soy sauce

Wheat Berries with Butternut Squash and Cranberries Directions

In a large mixing bowl, stir together the tahini, lemon zest, cilantro, dill, sugar, and soy sauce.
Add the cooked quinoa and wheat berries to the bowl and toss to combine.
Stir in the asparagus and green onions.
Season with salt and pepper.
Just before serving, sprinkle the top of the salad with mint.
Serve warm or at room temperature.