Wheatberry, Wild Rice & Roasted Butternut Squash Salad

Toss the pieces of butternut squash with 1 tablespoon of the olive oil. Spread out on a baking sheet lined with parchment paper and roast in a 350ºF oven for approximately 1 hour or until the squash is lightly golden brown. Allow to cool.

Place the wheatberries, wild rice and water in a pot and bring to a boil. Cover and reduce the heat to low. Cook for approximately 1 hour or until all the water has been absorbed and the grains are tender. Allow to cool.

Add the squash to the cooked wheatberry/rice mixture. Stir in the remaining tablespoon of olive oil and the lemon juice. Toss in the cheese, chives and walnuts and season to taste.