Recipe by

Visit website

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


Sides, Lunch


  • 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.
  2. View the recipe instructions at The Gourmet RD

View this recipe plus 5,000 more in our FREE app

Preview in browser for now