Roasted Acorn Squash, Wheat Berry & Feta Salad

Recipe by The Gourmet RD

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

Ingredients

• 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

Method

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.

View the recipe instructions at The Gourmet RD