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
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