• 1medium acorn squash (1 1/2 Ib), quartered lengthwise, seeded, cut into 1/3” slices
  • 1medium delicata squash (1 Ib), halved lengthwise, seeded, cut into 1/3” slices
  • 2Tbspplus 1/4 cup olive oil, divided
  • Sea salt
  • freshly ground black pepper
  • 4tspapple cider vinegar
  • 1/2cupcooked wheat berries, drained, cooled
  • 2ozsmall red or green mustard leaves (about 4 cups, loosely packed)
  • 2ozarugula leaves (about 4 cups, loosely packed)
  • 1/4cupthinly sliced red pearl onions or shallots
  • 4ozaged goat cheese, rind removed, shaved
  • 1/4cuptoasted pumpkin seeds
  1. Preheat oven to 400° F. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on one tray and sliced delicata on the other. Toss each with 1 tablespoon oil, 1/4 teaspoon salt and a pinch of pepper.
  2. Place in oven and roast for 30 minutes; flip squash, rotate trays, and roast for another 10-15 minutes or until beginning to brown. Remove from oven and set aside to cool.
  3. Whisk vinegar, 1/4 cup oil, 1/4 teaspoon salt, and pepper to taste in a bowl; stir in wheat berries.
  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.
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