Roasted Butternut Squash and Chickpea Wheatberry Salad

This roasted butternut squash and chickpea salad with tahini dressing has been making its way around the food blogging sphere over the last few months and it has been on my to try list for a while. I figured I had better try to make it soon or else file it away for next year. Luckily I was able to find a small butternut squash and I was all set to make the salad. I pretty much used the recipe as it was though I took the opportunity to try adding a new whole grain that I had wanted to try, wheatberries. Wheat berry is simply wheat that is less processed and has had less removed. The roasted butternut squash and chickpea wheatberry salad turned out quite well. Sweet roasted butternut squash is great all by itself but the creamy and tangy tahini dressing worked really well with it and with the rest of the salad. I enjoyed the nice chewy texture that the wheatberries added to the salad and I am looking forward to using them again. The salad good both still warm from the squash and wheatberries being cooked and chilled from the fridge.

Roasted Butternut Squash and Chickpea Wheatberry Salad

(makes 4 side dish sized servings)
Printable Recipe

Ingredients:
1 tablespoon olive oil
salt and pepper to taste
1/2 pound squash (peeled, seeded and cut into bite sized pieces)
1 cup wheatberries (cook as directed)
1 cup chickpeas (drained and rinsed)
1/4 cup red onion (chopped)
2 tablespoons cilantro
1/4 cup tahini, lemon and yogurt dressing

Directions:
1. Toss the squash in the oil, salt and pepper to coat.
2. Bake in a single layer in a preheated 400F oven for 30 minutes flipping once in the middle.
3. Mix the squash, chickpeas, red onion and cilantro and top with the dressing.

Tahini, Lemon and Yogurt Dressing

Ingredients:
2 tablespoons tahini
1 tablespoon lemon juice
1/4 cup cup Greek yogurt (or regular plain yogurt)
1 clove garlic (grated)
salt and pepper to taste
* olive oil or water

Directions:
1. Mix everything and add olive oil or water to get it to the desired consistency.

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Roasted Cauliflower and Red Pepper Farro Salad
Mushroom and Thyme Farro Salad
Roasted Butternut Squash Farro Salad
Green Beans in Tahini and Yogurt Dressing