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Warm Wheat Berry Salad


  • 1 c raw wheat berries (2 c when cooked)
  • 3 c chicken stock (can substitute vegetable stock)
  • 1/2 c butter
  • 2 c butternut squash, medium dice
  • 1 t olive oil
  • 1/2 bag fresh spinach
  • 1/4 c roasted pepitas (pumpkin seeds)
  • 1/2 c crumbled goat cheese
  • salt and pepper to taste


Prepare wheat berries by combining them with chicken stock and bringing them to a rolling boil over medium high heat.  Cover, reduce heat and simmer for one houror until tender.  Drain and set aside in large bowl.  

In a separate non-stick saute pan, brown butter by melting it over medium-low heat.  Butter will slowly begin to take on small brown bits (these will help to bring out a nutty flavor to the squash).  As soon as butter begins to brown, add diced squash and saute for 5-7 minutes stirring frequently (be careful not to letter butter burn...monitor the heat closely!).  Add to bowl with wheat berries.  

In same saute pan and over medium heat, add olive oil, spinach and pepitas and let saute until spinach begins to wilt and pepitas briefly toast (3-5 mins).  Combine in bowl with wheat berries and squash.  Add goat cheese.

Mix all ingredients in bowl thoroughly.  Taste and add salt and pepper according to your preferences.  Serve warm.  

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