Monday, December 16, 2013

In the array of holiday parties this season, it's necessary to have a few recipes to pick from so that you can show up with a dish that stands out amongst the rest. This truffled delicata and wheatberry salad will have you looking like a modern Martha Stewart and will "Wow!" any crowd, from family to co-workers.

Delicata is my favorite squash for its delicate, sweet flavor, and because it doesn’t need peeling. The skin of the delicata is so thin that it gets soft with roasting, and leaving it on adds a pretty scalloped edge. The truffle oil is the special ingredient in here – you only need a little, but it really makes this dish sing.

-- Elizabeth Allen, Green and Seeds

1 large delicata squash, about 1-1 1/2 lbs
Olive oil

Sea salt
1 cup hard winter wheat berries
¼ cup slivered almonds
1 very small garlic clove, minced
2 tsp golden balsamic vinegar (or other vinegar)
2 tsp almond oil (or more olive oil)
2 tsp black truffle oil
¼ cup oregano, chopped
2 oz crumbled goat cheese

1. Preheat the oven to 425 F.

2. Line a baking sheet with parchment paper. Slice both ends off of the squash, then slice into 1/2 or so slices. Use a spoon to scoop out the seeds and membrane from of the middle of each slice. Pour a tablespoon or two of oil onto the baking sheet and dredge the slices through it, coating on both sides, then sprinkle generously with salt. Roast them in the oven for 25-30 minutes, flipping once halfway. Once they are soft all the way through, you can put them under the broiler for a few minutes to get the outside nice and brown. Set aside.

3. While the squash are roasting, combine the wheat berries and 2 cups of water in a heavy-bottomed pot. Bring to a boil, cover and simmer for 45 minutes or more, until they are tender, but still pop. Drain the excess water if you need to. Set the wheat berries aside.

4. Place almonds in a small, dry skillet over medium heat and toast until browned and fragrant, just a few minutes.

5. Finally, make the dressing by squishing the garlic and some salt together to make a paste. You can use a mortar and pestle, or the side of a chef’s knife. To the garlic paste, add the vinegar and oils. Simply whisk to combine.

6. To assemble the salad, toss the wheat berries with most of the almonds, oregano and all of the goat cheese. Pour the dressing on top and stir to coat. Carefully stir in the squash slices (or just lay them on top) and finish with the remaining almonds and oregano. Serve and enjoy!

Get ready for a culinary treat and tons of compliments when you make this delicious and healthy dish! Thanks to Elizabeth for sharing this recipe with us and be sure to check out the rest of our incredible recipes in our Holiday cookbook, Sugar and Spice!


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