Roasted Acorn and Delicata Squash Salad

Healthy Recipes

Roasted Acorn and Delicata Squash Salad

This hearty winter salad also uses wheat berries and bitter greens

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roasted acorn squash

Title Text: 

roasted acorn squash

Johnny Miller

• recipes

1. Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper. Place acorn squash on 1 tray and delicata on the other. Drizzle each tray with 1 tablespoon olive oil, ¼ teaspoon sea salt and a pinch of black pepper; toss to combine. Roast for 30 minutes. Turn each slice of squash over, rotate the trays and roast for another 10 to 15 minutes or until lightly browned. Remove from oven and let cool.

2. Lower oven to 300°F. Toss pumpkin seeds, lime or lemon juice, cayenne and remaining ¼ teaspoon sea salt, then spread evenly on a parchment-lined baking sheet. Toast seeds in middle rack of oven for 12 minutes. Remove tray, toss seeds lightly and toast for another 10 to 12 minutes. Let cool. Set aside ¼ cup seeds for this salad; extras can be stored in the refrigerator in an airtight container for up to 3 weeks.

3. Whisk dressing ingredients in a small bowl and stir in cooked wheat berries.

4. Spread half the greens over a serving platter, then add half of each of the following: acorn and delicata squash, pearl onions, goat cheese and pumpkin seeds. Drizzle with half the dressing and repeat with remaining ingredients. Toss lightly then serve immediately.

Adapted from At Home in the Whole Food Kitchen by Amy Chaplin, Roost Books, an imprint of Shambhala Publications, Inc. ($35, amazon.com). Copyright © 2014. Photography by Johnny Mi ller.

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