Monday, October 20, 2014

Roasted Acorn Squash, Chickpea and Wheat berry salad

Its always fun to eat in season when foods are at their best, in the autumn winter squash have their chance to shine. They really come alive after being roasted and are pretty versatile, allowing them to be added to soups, stews, couscous and other grain salads. This is a simple salad with roasted acorn squash, chick peas and wheat berries. It is flavorful and has a fun variety of textures. 


  • - can of chick peas 
  • - handful of pine nuts 
  • - dash of balsamic vinegar
  • - one small acorn squash - roasted and cubed
  • - 10 cherry tomatoes chopped
  • - 1/2 cucumber chopped
  • - 1 cup of cooked wheat berries 
  • - juice of 1/2 orange 
  • - olive oil 
  • - 1/4 teaspoon zatar 
  • - handful of fresh parsley finely chopped 
  • - handful of feta 

  1. roast the acorn squash in slices at 420 F, with a little salt and pepper and a drizzle of olive oil for about 20 minutes until soft 
  2. meanwhile cook the wheat berries depending on package mostly boil for about 10-15 minutes until soft with a slight bite
  3. then simply mix all of the above ingredients together and enjoy 
  4. it can be eaten slightly warm or cold and makes a wonderful packed lunch 

Have a wonderful start to your week lovely folks, I am going to start volunteering in my daughters school garden and add some vegetables to the landscape :) 

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