This is the perfect autumn salad. Roasted squash paired with berries, arugula, and goat cheese, then drizzled with olive oil and a touch of apple cider vinegar. It’s satisfying in every way!

Recipe by: Amy Chaplin with Epicurious

INGREDIENTS

  • 1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3″ slices
  • 1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3″ slices
  • 2 tbsp plus 1/4 cup extra-virgin olive oil, divided
  • sea salt
  • freshly ground black pepper
  • 4 tsp unpasteurized apple cider vinegar
  • 1/2 cup cooked wheat berries, drained, cooled
  • 2 oz small red or green mustard leaves (about 4 cups, loosely packed)
  • 2 oz arugula leaves (about 4 cups, loosely packed)
  • 1/4 cup thinly sliced red pearl onions or shallots
  • 4 oz aged goat cheese, rind removed, shaved
  • 1/4 cup┬áSpiced Pumpkin Seeds

For full recipe click here.

The featured image is a stock photo meant to represent this dish.