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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.