Elevate Your Holiday Table: A Nutritious Wheat Berry Salad with Roasted Butternut Squash, Edamame, and Cranberries
Looking for a show-stopping side dish that’s both light and incredibly festive? This Wheat Berries with Butternut Squash, Edamame, and Cranberries recipe is exactly what your holiday menu needs. It’s a vibrant, nutrient-packed dish that brings together the best flavors of the season, promising to be a delightful crowd-pleaser for any special gathering.
Disclosure: I was asked to participate in the #soyinspired campaign as a member of the Healthy Aperture Blogger Network and was compensated for my time. Thank you so much for supporting the brands that help make A Cedar Spoon possible.
The Essence of Holiday Feasting: A Culinary Journey
The holiday season is almost upon us, a time traditionally filled with warmth, family gatherings, and, of course, delicious food. Whether you’re planning for Thanksgiving, Christmas, or a cozy autumn dinner party, the menu often takes center stage. My family, for instance, has already begun the exciting process of planning our annual trip to Tennessee, which invariably includes detailed menu discussions. For me, the holidays are not just about indulging in mouth-watering dishes, but also about the joy of relaxing and creating cherished memories with loved ones amidst the scenic beauty of the mountains.
Our Thanksgiving tradition always kicks off with an invigorating turkey trot run, setting the perfect tone before we dive into a day of cooking and feasting. This year, alongside classic favorites like my Herb Butter Roasted Turkey, a creamy Sweet Potato Casserole, and a refreshing Lemon Arugula Salad, I’m thrilled to introduce this Wheat Berries with Butternut Squash, Edamame, and Cranberries. It’s a harmonious blend of textures and flavors, designed to be the perfect pairing for any festive meal.
A Fresh Take on Holiday Sides: Introducing Edamame to Your Table
If you’re currently in full-blown holiday menu planning mode, consider yourself in luck! I’m thrilled to be collaborating with The Soyfoods Council once again this year, bringing you another festive side dish that effortlessly doubles as a satisfying salad. My goal is always to inspire you to try new things and expand your culinary horizons during the holidays. Last year, our family thoroughly enjoyed the Edamame Chickpea Feta Salad with Lemon Tahini Dressing on Thanksgiving, proving that there’s always room for innovative and healthy additions to the traditional spread.
While the holidays are undeniably a time for beloved classics—think sweet potatoes, tart cranberries, and decadent pumpkin pie—I believe there’s always an opportunity to introduce fresh, exciting flavors. A diverse array of sides and salads truly elevates the holiday dining experience. This year, my Wheat Berries with Butternut Squash, Edamame, and Cranberries will proudly make its debut, offering a delightful contrast to more traditional options and adding a burst of color and nutrition to our table.
The Stars of the Dish: Unveiling the Flavor and Nutrition
One of the beauties of this recipe is its versatility. You can easily transform this hearty side into a full-fledged salad by simply adding a bed of fresh greens to the mix. Imagine this vibrant medley elegantly arranged over crisp kale, tender mixed greens, or peppery arugula—it’s a visually stunning and incredibly satisfying meal in itself. Just prepare the dish as directed, and gently spoon it over your chosen greens when ready to serve.
The undeniable stars of this festive dish are the chewy wheat berries, creamy edamame, sweet roasted butternut squash, and tangy dried cranberries. Each ingredient plays a crucial role in creating a symphony of flavors and textures that tantalize the palate.
- Roasted Butternut Squash: The squash, with its naturally sweet and earthy notes, transforms into a caramelized delight when roasted. It brings a comforting warmth and beautiful golden hue to the dish, perfectly complementing the tartness of the cranberries. Butternut squash is also a powerhouse of Vitamin A, Vitamin C, and fiber, contributing significantly to eye health and immune function.
- Dried Cranberries: These jewel-toned berries add a delightful burst of tartness and a chewy texture, creating a wonderful counterpoint to the sweetness of the squash. Beyond their festive appeal, cranberries are renowned for their antioxidant properties, supporting overall wellness.
- Edamame (Soybeans): A true hero in this dish, edamame offers a fantastic source of lean, healthy, and cholesterol-free plant-based protein. Its subtle, slightly nutty flavor pairs exceptionally well with the robust fall ingredients like butternut squash and sunflower seeds. Edamame is not just protein-rich; it’s a complete protein, meaning it contains all nine essential amino acids. It also provides dietary fiber, iron, and calcium, making it an excellent addition to any balanced diet, especially for those seeking more plant-forward options. This makes it a perfect ingredient for the #soyinspired campaign!
- Wheat Berries: As an ancient grain, wheat berries lend a unique chewy, hearty, and slightly nutty texture that makes this side dish incredibly satisfying. They are the unprocessed kernels of wheat, retaining all parts of the grain, including the bran, germ, and endosperm. This means they are exceptionally high in protein, rich in B vitamins (B1 and B3), and packed with essential minerals such as magnesium, phosphorus, copper, manganese, and selenium. They offer sustained energy release and promote digestive health due to their high fiber content.
- Sunflower Seeds: These add a delicate crunch and a further layer of nutty flavor, tying all the ingredients together beautifully. They are also a good source of Vitamin E and healthy fats.
In essence, this Wheat Berry salad is a nutritional powerhouse. It’s brimming with essential vitamins, minerals, protein, and fiber, ensuring that you can feel incredibly good about serving this wholesome and delicious dish to your family and guests throughout the holiday season.
Dressing and Serving Flexibility: Tips for Success
For this recipe, I’ve opted for a bright and zesty orange vinaigrette, which beautifully complements the fall flavors of the main ingredients. The citrusy notes from the orange zest and juice cut through the richness of the squash and enhance the sweetness of the cranberries. However, feel free to get creative with your dressing! A classic balsamic vinaigrette, a light lemon-herb dressing, or even a simple drizzle of high-quality olive oil with a pinch of salt and pepper would work wonderfully. Experiment to find your family’s favorite.
Another fantastic aspect of this dish is its serving flexibility. It’s equally delicious served warm, at room temperature, or chilled, making it ideal for holiday buffets where dishes might sit out for a bit. This versatility also makes it a superb make-ahead option. You can prepare the entire dish the day before your event and store it in the refrigerator overnight. This allows the flavors to meld and deepen, often making it even more delicious. Just a quick tip: if you prepare it in advance, the wheat berries tend to absorb a lot of the dressing as they sit. You might need to add an extra splash of vinaigrette or a bit more olive oil just before serving to refresh the flavors and moisture. A final garnish of fresh orange zest right before serving adds a beautiful aroma and visual appeal.
Other Delicious Holiday Side Dish Recipes You Might Enjoy:
Looking to round out your holiday feast even further? Here are some more of my favorite side dish recipes that pair beautifully with any festive meal:
EASY SCALLOPED SWEET POTATOES
ROASTED MUSHROOMS
BUTTERNUT SQUASH STUFFING
BUTTERNUT SQUASH APPLE BAKE
CHEESY BUTTERNUT SQUASH ORZO
ROASTED CARROTS WITH PISTACHIOS
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Wheat Berries with Butternut Squash Edamame and Cranberries
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Ingredients
- 3 cups water
- 1 cup wheat berries , {6 oz}, rinsed
- 1 medium butternut squash, peeled, seeds removed {about 2 cups cubed}
- 2 Tablespoons olive oil
- 1 bag shelled edamame, 12 oz.
- 1/4 cup sunflower seeds, unsalted
- 1/2 cup dried cranberries
- Salt and pepper to taste
- 1/4 cup parsley
- 1/2 orange, zested
- 3 tablespoons olive oil, divided
- 4 tablespoons orange juice
- 1 tablespoon maple syrup
Instructions
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Rinse the wheat berries under cold water. Combine the 3 cups water, 1 cup wheat berries and a dash of salt in a large pot and bring to a boil. Once boiling reduce heat, cover and simmer for 50-60 minutes until the wheat berries are chewy but not tough. Drain berries in a strainer and set aside.
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Preheat the oven to 300 degrees F. Peel and remove the seeds from the butternut squash. Cut the butternut squash into 1 inch cubes and put them into a large mixing bowl. Drizzle the 2 Tablespoons olive oil and a good pinch of salt and pepper and toss to coat. Pour the butternut squash on a baking sheet and roast for 30 minutes, using a metal spatula to flip the butternut squash occasionally.
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While the butternut squash cooks, cook the shelled edamame according to the package. Drain and set aside.
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Once the squash in done roasting remove from the oven and set aside.
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In a large salad bowl mix together the butternut squash, wheat berries, edamame, sunflower seeds,dried cranberries and fresh parsley. Gently toss to mix.
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In a salad dressing mixer or mason jar combine the olive oil, orange juice and maple syrup and shake to combine. Pour the dressing over the side dish and gently toss to combine. Add orange zest right before serving {optional}.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.