- 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
- Place grains in a large bowl and cover with water. Let soak for 1 hour.
- 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.
- 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.
- 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.
- 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.
- 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!
Photo Credit: www.mouthwateringfoods.blogspot.com via www.healthyaperture.com