Wheatberry and Persimmon Salad

Ingredients

• 8 Cups vegetable stock (to cook wheat berry)
• 4 Cups cooked wheat berries
• 4 – 5 Fuyu Persimmons, peeled and diced
• ¾ Cup toasted pumpkin seeds
• 1 ½ Cups honey crisp apples, diced
• 2 Cups Calabaza, diced and roasted;
(Season with olive oil and spices)
• 2 Cups baby arugula
• 1 Cup parsley leaves picked

Directions

1. Cook the wheat berries in vegetable stock as directed on the package.
2. When cooked, place on a sheet tray and cool.
3. Meanwhile, dice the apples and squeeze a lemon on them to keep them from browning.
4. Dice the Calabaza, toss with olive oil and sprinkle with some pumpkin pie spice.
5. Roast at 375^◦ for 10-15 minutes or until tender and cool off.
6. Once cooked, place all ingredients in a bowl and toss with the maple-pumpkin dressing.

Nutrition Facts:

Serv. Size: 1 | Servings: 10-12 | Amount Per Serving: Calories 172 | Total Fat 7g |Sodium 50mg | Total Carb. 23g | Protein 7.5g