It’s rare that I leave Trader Joe’s without at least one of their Butternut Squash & Wheat Berry salads (in the prepared foods section). It’s my favorite salad there, hands down. Unfortunately for me, the nearest Trader Joe’s is about 25 minutes away, so I don’t get out there as much as I’d like to. Fortunately, the ingredients for this salad are easily found at our local grocery store, less than five minutes down the road. This salad is hearty and healthy and will probably go into our weekly rotation come fall, since all the ingredients will be in season!
Butternut Squash, Wheat Berry, Cranberry & Goat Cheese Salad
1 5 oz. container/bag of spring mix
2 cups of cubed butternut squash
1/2 cup of wheat berries (see note)
1/4 cup finely sliced red onion
2 oz. crumbled goat cheese
1/4 cup toasted, slivered almonds
3 tbsp golden raisins
3 tbsp dried cranberries
dressing of your choice (my longtime fave is Garlic Expressions….it works with everything!)
Wheat berries should ideally be soaked overnight, and then cooked. I’d prepare most of the ingredients earlier in the day and then throw the salad together in time for dinner.
Cook your wheat berries according to package directions. For the butternut squash, preheat oven to 350 degrees. Cube the butternut squash, toss with 2 tsp of olive oil and season with salt and pepper. Roast until cooked through and browned, about 30 minutes. Allow to cool.
Prep the remaining ingredients. When ready to serve, toss the spring mix with the dressing, and top the salad with the wheat berries, butternut squash, onions, cranberries, raisins, almonds and goat cheese. Drizzle more dressing on top. Enjoy!