Roasted Acorn Delicata Squash Salad With Wheat Berries Bitter Greens Recipe 55

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ROASTED ACORN AND DELICATA SQUASH SALAD



Roasted Acorn and Delicata Squash Salad image

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

Provided by Amy Chaplin

Categories     Side     Bake     Thanksgiving     Squash     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4-6 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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, 1/4 cup oil, 1/4 tsp 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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