Photo: Anna Pelzer
Wheatberry salad with roasted squash recipe
11 ingredients
15 min + 50 min
4 people
openrecipes
This warm salad works well on its own as a vegetarian main course, or alongside meat.
Estimated Nutrition (whole recipe, rough)
197
Calories
5g
Protein
12g
Fat
21g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 wheatberries
- g large butternut squash, peeled and diced
- 1 chopped fresh thyme leaves
- 2 small knob of butter
- tbsp leeks, finely sliced
- 1 cloves garlic, finely chopped
- 4 mushrooms, sliced
- 2 shredded sage leaves
- 200 vegetable stock
- g large carrot, peeled and grated
- 4 chopped parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes