This easy to assemble salad combines many winter staples all in one pretty place. We kept it simple with just Wheat Berries, but you could easily add a cup or two of cooked Flourist Kabuli Chickpeas here to increase the protein. Follow our simple steps for plump, well cooked Wheat Berries and you'll start finding more ways to use them in your weekly routines. 

Winter Wheat Berry Salad
1.5 cups dry Flourist Wheat Berries, cooked
3/4 cup sliced and toasted almonds 
3/4 cup dried, pitted cherries 
100g Aged Cheddar, cubed 
1/2 pound Brussels Sprouts, shredded 
1 shallot, minced 
3 cups Butternut Squash, cubed 
2 tbsp olive oil for roasting squash
2 tbsp Apple cider Vinegar (optional)

Maple Vinaigrette
1/2 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
1/4 cup Nutritional Yeast 
1/4 cup Maple Syrup 
1 tbsp Dijon Mustard 
2 tsp salt

Cook the Flourist Wheat Berries by adding the dry grains to a medium sized pot and filling the pot to the top with water. Add 2 tbsp of Apple Cider Vinegar (this can be skipped but is recommended as vinegar helps to soften the Wheat Berries) and bring the pot to a boil with the lid on. Once the Wheat Berries are boiling, leave the water at a rolling boil and boil for up to 60 minutes, until the Wheat Berries are plump and cooked. Drain and set aside until ready to use. 

Another option is to cook the Flourist Wheat Berries in advance and using a time saving method as follows. Follow the steps until the water is boiling, and boil the Wheat Berries for 15-20 minutes only. Turn the heat off, and leave the lid on the pot to trap the heat. Leave the pot with the Wheat Berries and the vinegar water on the stove to sit in the boiling water for 6-8 hours. Drain and set aside until ready to use. The Wheat Berries will be ready to use with minimal stove top boiling. 

Peel and cut the squash and toss with 2 tbsp oil and a pinch of salt. Spread on a parchment lined cookie sheet. Roast the squash at 400 degrees in the oven for 20-25 minutes until browning and soft. Move the squash pieces once or twice during the process gently with a spoon.  

Toast the almonds at 400 degrees while the squash roasts. Use a dry pan and toast for 6-8 minutes, until fragrant and looking toasted. Remove from the heat and let cool. 

Shred the raw Brussels Sprouts finely and cube the cheese. Mince the shallot finely. Combine the dressing ingredients in a jar and using a hand blender, blend until emulsified. If you do not have a hand blender, use a blender. 

Once the squash and almonds are cool and the Wheat Berries are at room temperature, combine all of the ingredients together in a large salad bowl and toss lightly to combine. Add 1/2 the dressing to start and add more as desired. You may have some dressing left over depending on your preference. This recipe serves 6-8 as a side.