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Roasted Acorn and Delicata Squash Salad

Name: Roasted Acorn and Delicata Squash Salad
Ingredients: 1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices; 1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices; 2 tbsp plus 1/4 cup extra-virgin olive oil, divided; sea salt; freshly ground black pepper; 4 tsp unpasteurized apple cider vinegar; 1/2 cup cooked wheat berries, drained, cooled; 2 oz small red or green mustard leaves (about 4 cups, loosely packed); 2 oz arugula leaves (about 4 cups, loosely packed); 1/4 cup thinly sliced red pearl onions or shallots; 4 oz aged goat cheese, rind removed, shaved; 1/4 cup Spiced Pumpkin Seeds

A small grocery run gets this on the table.

Ingredients

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directions

1.
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 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
2.
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.
3.
Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
4.
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.

Recipes sourced from Epicurious.com.

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