If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

　　

Ingredients

4–6 servings

　　1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices

　　1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices

　　2 tbsp plus 1/4 cup extra-virgin olive oil, divided

　　sea salt

　　freshly ground black pepper

　　4 tsp unpasteurized apple cider vinegar

　　1/2 cup cooked wheat berries, drained, cooled

　　2 oz small red or green mustard leaves (about 4 cups, loosely packed)

　　2 oz arugula leaves (about 4 cups, loosely packed)

　　1/4 cup thinly sliced red pearl onions or shallots

　　4 oz aged goat cheese, rind removed, shaved

　　1/4 cup Spiced Pumpkin Seeds

　　

Step 1

Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.

　　

Step 2

Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.

　　

Step 3

Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.

　　

Step 4

Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

　　Reprinted from At Home in the Whole Food Kitchen, by Amy Chaplin, Copyright © 2014, published by Roost Books.