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Roasted Acorn & Delicata Squash Salad With Wheat Berries & Bitter Greens


This salad will be a welcome comfort in the colder months. Fall offers up delicious squashes and bitter greens, and are best when simply dressed.

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  • 1 cup wheat berries, rinsed and soaked in 3 cups water for 12 hours
  • 4 cups water
  • 4 teaspoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Black pepper, freshly ground
  • 1 cup raw pumpkin seeds, thoroughly rinsed and drained
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1 medium acorn squash, quartered lengthwise, seeded, and cut in 1/3-inch slices
  • 1 medium delicata squash, halved lengthwise, seeded, and cut in 1/3-inch slices
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • Black pepper, freshly ground
  • SALAD:
  • 4 loosely packed cups small red or green mustard leaves
  • 4 loosely packed cups arugula leaves
  • 1/4 cup thinly sliced shallots
  • 4 ounces aged goat cheese, shaved


Servings 6
Adapted from


Step 1

Drain and rinse soaked wheat berries. Place wheat berries in a medium lidded pot, cover with 4 cups water and bring to a boil over high heat. Once boiling, cover pot, reduce heat to low and simmer until plump and tender, 1½ hours. Add extra water as needed to keep grains submerged while simmering. Remove from heat and drain well. Set aside to cool.

Preheat oven to 300 degrees. Toss seeds with remaining ingredients. Spread over a baking sheet lined with parchment paper, place on middle rack in oven and toast 12 minutes. Stir seeds and continue toasting until puffed and fragrant, 10-12 minutes more. Remove from oven and set aside to cool completely. Reserve ¼ cup spiced pumpkin seeds for use later in recipe. (Remaining seeds will keep up to 3 weeks in an airtight container in the refrigerator.)

Increase oven temperature to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Place acorn squash on one baking sheet and delicata on the other. Drizzle each tray with 1 tablespoon olive oil, ¼ teaspoon sea salt and a pinch of black pepper, and toss to combine. Place in oven and roast 30 minutes. Flip squash slices, rotate trays, and roast until brown, 10-15 minutes more. Remove from oven and set aside to cool.

Whisk together vinegar, oil, salt and pepper to taste in a bowl, then stir in ½ cup cooked wheat berries. (Reserve remaining cooked wheat berries for another use. They can be stored in refrigerator up to 4 days.)

To serve, toss greens with dressing, then lightly toss in squash, shallots, goat cheese and ¼ cup spiced pumpkin seeds.

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