Name: Hearty Roasted Butternut Squash & Apple Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 cup hard white wheat berries, rinsed (or your whole grain of choice—farro would be a great substitute; gluten-free options include quinoa or sorghum); 1 Granny smith apple, cored and sliced into 1/2” wide wedges; One small (2 to 2 1/2 pounds) butternut squash; 1 tablespoon olive oil; 1/4 teaspoon salt, plus more for sprinkling; 5 ounces baby arugula (about 5 cups, packed); 1/3 cup dried cranberries; 1/2 cup pecan pieces (or roughly chopped whole pecans); 2 teaspoons maple syrup; Pinch ground cinnamon; Pinch salt; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon finely grated fresh ginger; 1 teaspoon maple syrup; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; Freshly ground black pepper, to taste