Roasted Acorn & Delicata Squash Salad With Wheat Berries & Bitter Greens
By ltrodrigu
This salad will be a welcome comfort in the colder months. Fall offers up delicious squashes and bitter greens, and are best when simply dressed.
- 6
Ingredients
- DRESSING:
- 1 cup wheat berries, rinsed and soaked in 3 cups water for 12 hours
- 4 cups water
- 4 teaspoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
- Black pepper, freshly ground
- SPICED PUMPKIN SEEDS:
- 1 cup raw pumpkin seeds, thoroughly rinsed and drained
- 4 teaspoons fresh lime juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- ROASTED SQUASH:
- 1 medium acorn squash, quartered lengthwise, seeded, and cut in 1/3-inch slices
- 1 medium delicata squash, halved lengthwise, seeded, and cut in 1/3-inch slices
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- Black pepper, freshly ground
- SALAD:
- 4 loosely packed cups small red or green mustard leaves
- 4 loosely packed cups arugula leaves
- 1/4 cup thinly sliced shallots
- 4 ounces aged goat cheese, shaved
Preparation
Step 1
WHEAT BERRIES:
Drain and rinse soaked wheat berries. Place wheat berries in a medium lidded pot, cover with 4 cups water and bring to a boil over high heat. Once boiling, cover pot, reduce heat to low and simmer until plump and tender, 1½ hours. Add extra water as needed to keep grains submerged while simmering. Remove from heat and drain well. Set aside to cool.
Meanwhile, make SPICED PUMPKIN SEEDS:
Preheat oven to 300 degrees. Toss seeds with remaining ingredients. Spread over a baking sheet lined with parchment paper, place on middle rack in oven and toast 12 minutes. Stir seeds and continue toasting until puffed and fragrant, 10-12 minutes more. Remove from oven and set aside to cool completely. Reserve ¼ cup spiced pumpkin seeds for use later in recipe. (Remaining seeds will keep up to 3 weeks in an airtight container in the refrigerator.)
ROAST SQUASH:
Increase oven temperature to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Place acorn squash on one baking sheet and delicata on the other. Drizzle each tray with 1 tablespoon olive oil, ¼ teaspoon sea salt and a pinch of black pepper, and toss to combine. Place in oven and roast 30 minutes. Flip squash slices, rotate trays, and roast until brown, 10-15 minutes more. Remove from oven and set aside to cool.
MAKE DRESSING:
Whisk together vinegar, oil, salt and pepper to taste in a bowl, then stir in ½ cup cooked wheat berries. (Reserve remaining cooked wheat berries for another use. They can be stored in refrigerator up to 4 days.)
ASSEMBLE SALAD:
To serve, toss greens with dressing, then lightly toss in squash, shallots, goat cheese and ¼ cup spiced pumpkin seeds.
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