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Fall is upon us, and all I want is squash. I stopped at the supermarket to pick up some groceries and knew I wanted to make this squash salad.  I walked over to the produce

Total time

50 minutes


  • 2 tbsp olive oil ((divided))
  • 1 tbsp brown sugar
  • 2 medium acorn squashes (cut in wedges)
  • coarse salt and ground black pepper
  • 1 cup cooked wheat berries
  • 2 cup greens (spinach, arugula, kale)
  • 1 cup feta cheese
  • ½ cup dried cranberries
  • ½ cup chopped pecans or walnuts
  • e medium lemon
  • 2 tbsp champagne or white wine vinegar
  • 1 tbsp honey
  • ¼ cup olive oil ((divided))
  • coarse salt and ground black pepper


  1. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. In a small bowl, whisk together olive oil and brown sugar. Coat squash wedges in oil/sugar mixture and sprinkle with salt and pepper. Arrange on the baking sheet. Roast 30-35 minutes, until fork tender. Combine squash wedges, wheat berries, greens, feta, dried cranberries and pecans/walnuts in a large serving bowl or platter. In a small bowl, whisk together dressing ingredients and season to taste. Toss salad with dressing and serve immediately.

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