Wheat Berries with Roasted Pears and Squash

Servings: six

Ingredients

1 butternut squash, peeled and cut into 1-chunks
2 pears, peeled, cored and cut into 8 slices
1 tablespoon olive oil,
1 tablespoon unsalted butter, melted
Kosher salt and fresh ground pepper
2 cups wheat berries
½ red onion, diced
1 10-ounce bag of baby spinach

Honey Lime Vinaigrette

1 lime, zest and juice
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons fresh cilantro, chopped
1 teaspoon ground coriander
½ cup olive oil
Kosher salt and fresh ground pepper

Directions

To make the vinaigrette:  in a small bowl, whisk the lime zest, juice, mustard, honey, cilantro and coriander together.   Continue to whisk while slowly adding the olive oil.  Season with salt and pepper.

Preheat oven to 400.  Toss squash and pears with the olive oil and butter and season with salt and pepper.  Roast until tender, about 20 minutes.

Place wheat berries in a large saucepan.  Cover with water and bring to a soft boil.  Reduce heat to low, cover and simmer for 2 hours.  Drain and set aside.

Combine the wheat berries, squash, lentils, onion, spinach and vinaigrette.  Toss to combine and serve immediately.

Note

To speed the cooking time, soak the wheat berries overnight in water.  Drain, add fresh water and cook for 1 hour.