Wheatberry Harvest Salad

Boston Salads’ All Natural Wheatberry Salad served on a bed of Brussels sprouts with roasted butternut squash and red onions.

Serves 2

• 1 butternut squash, washed, peeled, and cubed
• 2 cups Boston Salads’ All Natural Wheatberry Salad
• 2 cups Brussels sprouts
• 4 tbsp. olive oil
• 1 red onion, diced
• Salt and pepper for seasoning

Directions:

• Preheat oven to 400 degrees.
• Cut butternut squash into 1 inch cubes. Rub in 2 tbsp. olive oil and season with salt and pepper.
• Place on baking sheet and bake for 20-25 minutes, until tender and beginning to brown.
• Place 2 tbsp. olive oil in pan over medium heat.
• Slice bottom off Brussels sprouts and halve. Place over olive oil and sauté until tender and slightly browned, 5-7 minutes. Remove and place on serving dish.
• Add Wheatberry salad, roasted butternut squash, and chopped red onions to pan and sauté until all ingredients are warm, 2-3 minutes.
• Remove all ingredients and serve over Brussels sprouts.