Roasted Butternut Squash and Apple Salad Recipe

Salad:

1. Combine the rinsed wheat berries with the water in a medium pot.

2. Bring to a rolling boil over high heat, then cover, reduce heat and simmer for 1 hour, or until the wheat berries are pleasantly tender but still have some chew to them.

3. Drain off excess water, return the wheat berries to the pot and stir in the salt. Set aside to cool.

4. Preheat oven to 425 degrees F.

5. Line one small and one large baking sheet with parchment paper.

6. On the small sheet, arrange the apple wedges in a single layer.

7. Bake the apple slices on the middle rack for 10 minutes, until they are starting to collapse on themselves.

8. Let the apple slices cool on the pan before removing.

9. Slice off the top and bottom ends of the squash, then slice it in half vertically.

10. Use a spoon to scoop out the seeds and discard them.

11. Slice the squash into ½-inch wide half-moon shapes.

12. Transfer the squash to the large baking sheet and drizzle with the olive oil. Toss until the squash is lightly coated in oil and sprinkle with salt.

13. Arrange the squash in a single layer and roast for 30 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.

Cinnamon-Maple Pecans:

1. In a medium skillet over medium heat, toast the pecans until they are fragrant, stirring frequently, for 4 minutes.

2. Add the maple syrup and a generous pinch of cinnamon and salt and cook, while stirring constantly, until the syrup has condensed and mostly evaporated, for 2 more minutes.

3. Transfer to a plate to cool.

Ginger Dressing:

1. In a small bowl, combine the olive oil, lemon juice, ginger, maple syrup, mustard and salt.

2. Whisk until thoroughly blended and season to taste with freshly ground black pepper.

3. In a large serving bowl, add the arugula, cooled wheat berries and apple slices.

4. Add the butternut, dried cranberries and pecans, then drizzle with dressing.

5. Toss to lightly coat, serve, and enjoy!