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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Roasted Butternut Squash and Chickpea Wheatberry Salad

[heart_this] · Apr 3, 2009 · 46 Comments

Roasted Butternut Squash and Chickpea Wheatberry Salad

This roasted butternut squash and chickpea salad with tahini dressing has been making its way around the food blogging sphere over the last few months and it has been on my to try list for a while. I figured I had better try to make it soon or else file it away for next year. Luckily I was able to find a small butternut squash and I was all set to make the salad. I pretty much used the recipe as it was though I took the opportunity to try adding a new whole grain that I had wanted to try, wheatberries. Wheat berry is simply wheat that is less processed and has had less removed. The roasted butternut squash and chickpea wheatberry salad turned out quite well. Sweet roasted butternut squash is great all by itself but the creamy and tangy tahini dressing worked really well with it and with the rest of the salad. I enjoyed the nice chewy texture that the wheatberries added to the salad and I am looking forward to using them again. The salad good both still warm from the squash and wheatberries being cooked and chilled from the fridge.

Roasted Butternut Squash and Chickpea Wheatberry Salad

Roasted Butternut Squash and Chickpea Wheatberry Salad

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4
ingredients
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/2 pound squash (peeled, seeded and cut into bite sized pieces)
  • 1 cup wheatberries (cook as directed)
  • 1 cup chickpeas (drained and rinsed)
  • 1/4 cup red onion (chopped)
  • 2 tablespoons cilantro
  • 1/4 cup tahini, lemon and yogurt dressing
directions
  1. Toss the squash in the oil, salt and pepper to coat.
  2. Bake in a single layer in a preheated 400F/200C oven for 30 minutes flipping once in the middle.
  3. Mix the squash, chickpeas, red onion and cilantro and top with the dressing.
Tahini, Lemon and Yogurt Dressing

Tahini, Lemon and Yogurt Dressing

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 2
ingredients
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1/4 cup cup Greek yogurt (or regular plain yogurt)
  • 1 clove garlic (grated)
  • salt and pepper to taste
  • * olive oil or water
directions
  1. Mix everything and add olive oil or water to get it to the desired consistency.
Similar Recipes:
Roasted Cauliflower and Red Pepper Farro Salad
Mushroom and Thyme Farro Salad
Roasted Butternut Squash Farro Salad
Green Beans in Tahini and Yogurt Dressing

6 Ingredients, Food, Main Course, Recipe, Salad, Side Dish, Vegetable, Vegetarian, Whole Grains

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Reader Interactions

Comments

  1. VeggieGirl says

    April 4, 2009 at 12:54 am

    Save leftovers for me, please!! :-0

    Reply
  2. Hayley says

    April 4, 2009 at 12:59 am

    This sounds awesome, especially that tahini dressing. Thanks for sharing Kevin!

    Reply
  3. Wearer of Socks says

    April 4, 2009 at 1:16 am

    I love it when people all make similar dishes all at once. I just made butternut squash and chickpea soup last week. It was delightful, but not as pretty as your salad!

    Reply
  4. Sam Sotiropoulos says

    April 4, 2009 at 1:29 am

    Kevin, what a wonderful dish! The tahini-lemon-yogurt dressing is a great combination. KNowing your penchant for maple syrup, I must inform you that a friend of mine swears by tahini with maple syrup, a mix I have not tried, but he was not giving up his quantities and any other ingredients, so I cannot share that with you just yet. 🙁 In any case, let me also state that I very much like your photographs and platings. Very nice work.

    Reply
  5. Dragon says

    April 4, 2009 at 1:31 am

    Quick, simple, healthy and delicious. What more can anyone ask for. Yum!

    Reply
  6. Rita says

    April 4, 2009 at 1:39 am

    Bookmarked!!!

    Reply
  7. Ninette Enrique says

    April 4, 2009 at 1:57 am

    I’ve never had wheatberries before. Interesting combinations. Beautiful pic.

    Reply
  8. lisa (dandysugar) says

    April 4, 2009 at 3:07 am

    I love this. Bright, healthy and colorful. A perfect meal for spring! Great dish.

    Reply
  9. Sharon says

    April 4, 2009 at 3:33 am

    I can’t seem to find wheatberries in my area. 🙁

    Reply
  10. Sean says

    April 4, 2009 at 3:37 am

    Looks delicious as always Kevin! Will definitely give this a go in the near future

    Reply
  11. Anonymous says

    April 4, 2009 at 4:26 am

    oops..lovely and nutritious

    Reply
  12. ttfn300 says

    April 4, 2009 at 4:30 am

    all of my favorite things, in one place 🙂

    Reply
  13. tigerfish says

    April 4, 2009 at 5:19 am

    I love the colors of the dish and it’s nutritious and flavorful, surely.

    Reply
  14. Rosa's Yummy Yums says

    April 4, 2009 at 8:33 am

    The kind of salad I could gobble!

    cheers,

    Rosa

    Reply
  15. Sophie says

    April 4, 2009 at 10:41 am

    MMMMM…Kevin!! This salad is a super salad to me!! healthy & yummie :)!! great picture too!!!

    Reply
  16. Chutney Love says

    April 4, 2009 at 1:58 pm

    Looks gorgeous — thanks for sharing!

    Reply
  17. meeso says

    April 4, 2009 at 1:58 pm

    Wow, that salad looks amazing!!! You need to make a cookbook, but make sure EVERY recipe has a picture 🙂

    Reply
  18. Cakebrain says

    April 4, 2009 at 2:06 pm

    gorgeous colours! mmm.

    Reply
  19. LF says

    April 4, 2009 at 4:01 pm

    I can see why this recipe is making the rounds. Lovely presentation.

    Reply
  20. Joie de vivre says

    April 4, 2009 at 5:14 pm

    I love anything with wheatberries. This looks wonderful!

    Reply
  21. Sara says

    April 4, 2009 at 5:37 pm

    This looks delicious and healthy! I love butternut squash, I’m always looking for new ways to use it.

    Reply
  22. Kirby! says

    April 4, 2009 at 7:31 pm

    yummy! these are some of my favorite ingredients!

    Reply
  23. Cinnamonda says

    April 4, 2009 at 7:40 pm

    Lovely looking salad! Great colours!

    Greetings,
    Tiina

    Reply
  24. Allie says

    April 4, 2009 at 8:07 pm

    This looks delicious! I really love chick peas and wheat berries.

    Reply
  25. Susan Wensel says

    April 4, 2009 at 8:09 pm

    I love wheat berries. I find they make an particularly attractive addition to a brown basmati rice/wild rice mixture.

    Reply
  26. Alsurdelsur "Reme" says

    April 4, 2009 at 8:40 pm

    Una delicia para la vista y el paladar.

    Saludos desde Málaga- España

    Reply
  27. Chocolate Kisses says

    April 4, 2009 at 10:24 pm

    That actually looks really good oh and really healthy too!

    Reply
  28. Maria says

    April 5, 2009 at 2:25 am

    Oh yea that looks good! My kind of dinner!

    Reply
  29. Heather says

    April 5, 2009 at 3:36 am

    i keep seeing wheatberry! i need to try it!

    Reply
  30. Mary says

    April 5, 2009 at 4:51 am

    Kevin this is outstanding. What type of camera are you using?

    Reply
  31. Laura says

    April 5, 2009 at 6:54 am

    This salad reminds me of one I had at the Portland Farmers Market! I love every component of this dish, I can’t wait to make this!

    Reply
  32. Anonymous says

    April 5, 2009 at 7:43 am

    This looks very summery and refrshing!

    Reply
  33. Foodess says

    April 6, 2009 at 6:27 am

    Looks delicious and wholesome. I LOVE wheatberries. And spelt. And Kamut. I just love whole grain salads!

    Reply
  34. Mrs Ergül says

    April 6, 2009 at 8:24 am

    Lucky you to still be able to locate a butternut squash!

    Reply
  35. Cara says

    April 6, 2009 at 12:41 pm

    I make a dressing very similar to that, I just like to add some cumin and paprika for a little smokiness and color. So good!

    Reply
  36. Joanne says

    April 6, 2009 at 12:55 pm

    I have seen this absolutely everywhere and STILL have not gotten around to making it! The wheatberries look really interesting, they have been on my list of things to try.

    Reply
  37. Soma says

    April 6, 2009 at 1:56 pm

    Wonderfully Healthy recipe & I just adore your the dressing that you have done.

    Reply
  38. Em says

    April 6, 2009 at 3:48 pm

    Nice! I just had wheat berry pilaf too. 🙂

    Reply
  39. Kevin says

    April 6, 2009 at 9:44 pm

    Mary: I am using a Canon XSi (450D).

    Reply
  40. Maggie says

    April 7, 2009 at 1:10 pm

    Somehow I’ve missed this dish, it looks wonderful! I’m putting it on my to-make list too.

    Reply
  41. Kirsten says

    April 7, 2009 at 4:34 pm

    Found your blog via Tastespotting and a search for butternut squash. So glad I did and looking forward to making this tonight.

    Reply
  42. eatme_delicious says

    April 10, 2009 at 5:17 pm

    Ooo thanks for reminding me that I want to try out this recipe too! Looks great.

    Reply
  43. vivzan says

    April 12, 2009 at 11:48 pm

    Made it today and I really liked it. Thanks!

    Reply
  44. Anonymous says

    April 24, 2009 at 2:36 am

    Just wanted to say thanks for the recipe- made it last night. Yumo! I swapped the wheatberries for buckwheat as i’m allergic to wheat. Perfect for Australian late autumn!

    Reply
  45. linnane says

    July 11, 2009 at 10:14 am

    Please note that if you print out the recipe the wheatberries disappear in the Ingredients list!

    Reply
  46. Kevin says

    July 11, 2009 at 11:44 am

    linnane: Thanks for the heads up. I have fixed it.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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