Roasted Acorn and Delicata Squash Salad
A seasonal salad featuring roasted acorn and delicata squash, complemented with wheat berries, peppery greens, aged goat cheese, and spiced pumpkin seeds. Dressed with an apple cider vinaigrette, this hearty salad combines warm roasted squash with fresh ingredients for a delicious autumn dish.
Ingredients
- •1 medium acorn squash
- •1 medium delicata squash
- •2 tbsp extra-virgin olive oil
- •½ tsp sea salt
- •¼ tsp freshly ground black pepper
- •4 tsp unpasteurized apple cider vinegar
- •½ cup cooked wheat berries
- •2 oz mustard leaves
- •2 oz arugula leaves
- •¼ cup red pearl onions
- •4 oz aged goat cheese
- •¼ cup Spiced Pumpkin Seeds
Cooking Instructions
- 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.
10 min
- 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.
45 min
- 3.
Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
5 min
- 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.
10 min