Wheatberry, Wild Rice & Butternut Squash Salad

Ingredients:
1/2 Cup wheatberries
1/4 Cup wild rice
2 1/2 Cups water
1/4 Cup Feta cheese, crumbled
1/4 Cup walnuts, chopped
2 Tablespoons chives, chopped
1/2 lb. Butternut squash, cut into bite size pieces
2 Tablespoons olive oil, divided
1 Teaspoon lemon juice
Salt & pepper to taste

Method:

-->

Toss the pieces of butternut squash with 1 tablespoon of the olive oil.  Spread out on a baking sheet lined with parchment paper and roast in a 350 degree oven for approximately 1 hour or until the squash is lightly golden brown.  Allow to cool.

Place the wheatberries, wild rice and water in a pot and bring to a boil.  Cover and reduce the heat to low.  Cook for approximately 1 hour or until all the water has been absorbed and the grains are tender.  Allow to cool.

Add the squash to the cooked wheatberry/rice mixture.  Stir in the remaining tablespoon of olive oil and the lemon juice.  Toss in the cheese, chives and walnuts and season to taste.  Makes approximately 6 servings.

Recipe from>>>hungrycoupleny