Name: Roasted Acorn and Delicata Squash Salad
Yield: 4–6 servings
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

Arugula topped with roasted acorn squash pumpkin seeds and cheese in white rectangular serving dish.

Photo by Johnny Miller

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

Recipe notes

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