Roasted Delicata and Carnival Squash Salad with Wheat Berries and Pomegrantes
Prep Time
10 minutes
Prep Notes
You can prep the day before then, assemble the salad right before you are ready to serve.
Roast squash, make a dressing, cook wheat berries, and if you are using the whole pomegranate you can remove the seeds and put them into a sealed container. Place everything in the refrigerator.
Cooking Time
35 minutes
Yields
6
Ingredients
Roasted Squash:
1 medium carnival squash seeded, quartered lengthwise, and cut in 1/3 slices
1 medium delicata squash halved lengthwise, seeded, and cut1/3 slice
2 tablespoon extra virgin olive oil
sea salt and fresh ground pepper
Dressing:
4 teaspoons unpasteurized apple cider vinegar
1/4 cup extra virgin olive oil
sea salt and fresh ground pepper
Salad:
4 cups baby mixed greens
4 cups of arugula
1/4 cup thinly sliced shallots
1/2 cup pomegranate seeds
1/2 cup cooked wheat berries
1/4 cup spiced pumpkin seeds
Directions
Roast Squashes
Preheat oven 400'F. Line 2 rimmed baking sheets with parchment paper. Place carnival squashes on one and delicata on the other. Drizzle each piece of squash with olive oil and sprinkle a little sea salt and pepper. Place in oven and roast for 20 minutes and turn for about 15 minutes or until golden brown. Remove from the oven set aside.
Make the Dressing
Whisk dressing ingredients together in a bowl and stir in cooked wheat berries.
Assemble the salad
This salad looks really pretty if you assemble it this way. Layer half the green on a platter, then half of each delicata and acorn squash and add half the shallots, half pumpkins seeds. Drizzle half dressing and repeat with remaining ingredients. Toss lightly and serve with as smile!