Wheatberry Salad with Roasted Squash, Raddichio and Walnuts

Wheatberry Salad with Roasted Squash, Raddichio and Walnuts

  • Rating:


1 smallish winter squash, peeled and cubed
olive oil and salt as needed
1 cup wheatberries (or spelt berries)1/4 cup walnuts, toasted (if they're not toasted, you can toss them in the oven along with the squash, if you watch them carefully)
1 small head radicchio, thinly sliced
1/4 cup tahini
2 cloves garlic, pressed
juice of 1 small lemon
pinch each salt and sugar
water as needed


Preheat the oven to 400 degrees. Peel the squash, and cut into 1" cubes. Toss with a bit of olive oil and salt, and set in the oven to roast, turning occasionally, until they are soft (and just beginning to caramelize around the edges, if you like), ~30+ minutes. Remove, and let cool slightly.

While the squash is roasting, cook the wheatberries. Place in a pot with a few inches of water to cover, add a pinch of salt, and bring to a boil. Reduce heat until it's just high enough to maintain a simmer, and cook until the berries are soft, ~45+ minutes. They won't be totally soft, but should clearly be fully hydrated, with no chalky white parts inside. Drain, and allow to cool slightly.

To make the dressing, mix together the tahini, garlic, lemon juice, and salt and sugar. Add water as needed to thin to a nice pourable consistency (add it gradually, as I can tell you it's easy to accidentally overdo it).

To assemble the salad, layer the wheatberries on the bottom of a serving platter (or, if you're taking it to a potluck, a container with a lid). Layer the squash on next, then top with the walnuts and radicchio. Serve warm, with lots of tahini dressing.