Roasted Acorn and Delicata Squash Salad

Ingredients for Roasted Acorn and Delicata Squash Salad

• 1 medium acorn squash (675g), quartered lengthwise, seeded, cut into 1/3" slices

• 1 medium delicata squash (450g), halved lengthwise, seeded, cut into 1/3" slices

• 2 tablespoons plus 60ml extra-virgin olive oil, divided

• sea salt

• freshly ground black pepper

• 20ml unpasteurized apple cider vinegar

• 120ml cooked wheat berries, drained, cooled

• 60g small red or green mustard leaves (about 4 cups, loosely packed)

• 60g rocket leaves (about 4 cups, loosely packed)

• 30g thinly sliced red pearl onions or shallots

• 110g aged goat cheese, rind removed, shaved

• 35g Spiced Pumpkin Seeds

Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 tablespoon oil, 1/4 teaspoons salt, and a pinch of pepper.

Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.

Whisk vinegar, 60ml oil, 1/4 teaspoons salt, and pepper to taste in a bowl; stir in wheat berries.

Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

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