- 1 cup wheat berries, rinsed
- Salt and freshly ground pepper
- 3 parsnips, cut into 1/2-inch pieces
- 1 small butternut squash, halved, seeded, peeled and cut into 12-inch pieces
- 1 large red onion, cut into 1/2-inch pieces
- 5 cloves garlic, unpeeled
- 1/4 cup olive oil, plus more as needed
- 2 Tbs. balsamic vinegar
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup dried cranberries
- 2 green onions, dark and light green parts, chopped
- In a pot, combine 3 1/2 cups water, the wheat berries and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low, cover and cook until tender, about 1 hour. Drain and place in a large bowl.
- Meanwhile, preheat the oven to 450ºF. Line a baking sheet with parchment paper. Put the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup oil and the vinegar and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return to the sheet.
- Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Add the parsley, cranberries and green onions and mix well. Drizzle with additional oil if the mixture needs more moisture. Season with salt and pepper and serve. Serves 4-6.