Wheat Berry Salad with Butternut Squash and Peppers

Deselect All

1 cup hard winter wheat berries

Kosher salt and freshly ground black pepper  

1 medium butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 2 cups) 

1 red onion, peeled and quartered 

1/2 red bell pepper, stemmed, seeded and quartered 

1/2 yellow bell pepper, stemmed, seeded and quartered 

1/2 green pepper, such as Anaheim or poblano, stemmed, seeded and quartered 

6 tablespoons extra-virgin olive oil, plus more for drizzling 

1/4 cup peeled cloves garlic 

2 tablespoons red wine vinegar 

2 teaspoons Dijon mustard 

1/4 cup dried currants 

2 tablespoons fresh basil chiffonade