Whole Grain Tri-Color Salad


  • 1-cup hearty whole grains (kamut, wheat berries, and hulled barley are all good options)
  • 2 1/4 cup water or stock + more for soaking
  • 1 small acorn squash
  • 1 tsp. plus 3 TBSP olive oil
  • Salt and pepper to taste
  • ¾ cup red onion, diced
  • ¾ cup green or orange bell peppers, diced
  • Za’atar to taste


  1. Place grains in a large bowl and cover with water. Let soak for 1 hour.
  2. Drain grains and place in a pot with 2 ¼ cup water or stock. Bring to a boil, then cover and reduce heat to a simmer. Cook for 45 minutes. Remove from heat, taste for doneness and fluff with a fork. Transfer to a serving bowl to cool.
  3. While the grains are soaking, preheat the oven to 425 degrees. Slice the acorn squash in half, from stem to root. Scoop out the seeds and place squash halves skin-side down on a baking sheet covered in foil. Drizzle each half with a tsp of olive oil and salt and pepper to taste.
  4. Roast squash in the oven for about 45 minutes or until just fork tender. You want the squash to hold up to a dice. Let cool on the baking sheets.
  5. Once the squash is cool, carefully remove skin and dice the flesh into bite-sized pieces. Add to the serving bowl along with the red onion, peppers and grains.
  6. Drizzle the salad with 3 TBSP olive oil. Season with salt, pepper and Za’atar to taste. Mix well, tasting and adjusting seasoning as you go. Serve cold or at room temperature.  Enjoy!

By Erica Steinhart, RD, CDN

Photo Credit: www.mouthwateringfoods.blogspot.com via www.healthyaperture.com

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