Wild Grain & Winter Squash Salad

Serves 2-3

Wild Grain & Winter Squash Salad

By Camille Styles


  • 1 cup wild purple rice, soaked 30 minutes
  • 1 cup wheatberries, soaked 30 minutes
  • 4 stalks celery, quartered
  • 1 onion, quartered
  • 2 medium carrots, quartered
  • 4 qts water
  • 2 sprigs thyme
  • 3 cloves garlic
  • 1 delicata squash, cut into 1/2 inch rings
  • 1 sweet dumpling squash, cut into wedges
  • 1 tbsp Sicilian oregano
  • 1 tbsp thyme
  • 1 cup almonds, toasted
  • 1 cup feta, crumbled
  • 2 tbsp parsley, chopped
  • 2 tbsp scallions, sliced
  • salt & pepper, to taste



  1. Sweat the carrots, celery, and onions until soft and translucent on medium heat, about 5 mins.
    Add the garlic and sprigs of thyme. Cook together for about 1 minute.
  2. Drain the grains of all water and add to the pot of vegetables.
  3. Add fresh water and bring to a boil. Reduce to a simmer, and cook for about 20-25 minutes or until grains are soft and tender. (Cooking the grains separately will keep the wheatberries from turning purple).
  4. When the grains are ready, spread them out on a sheet tray to cool. At this point remove and discard the carrots, celery, onions, garlic, and thyme. Season grains to taste.


  1. Preheat your oven to 425*F
  2. Lightly drizzle squash with olive oil, salt, pepper, Sicilian oregano, and thyme.
  3. Arrange the squash on two separate sheet trays in an even layer. Roast the delicata for 12-14 minutes, and the sweet dumpling squash for 18-20 minutes. Remove from oven and let cool.
  4. Plate the grains first, and top with squash, toasted almonds, crumble feta, parsley, and scallions.


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Comments (2)
  1. 1
    Jessica December 8, 2015 at 11:50 am

    I wonder if you could do a post on just how to use wheat berries. I’ve been trying to come up with ideas of how to use them more. So delicious.

  2. 2
    Kelly December 9, 2015 at 6:01 am

    I find it rather complicated, I like keeping everything simple. Less time, more efficiency. But I have to admit, it looks good.