INGREDIENTS
2 small delicata squash or a 1-pound (450-g) butternut squash
1 tablespoon (15 mL) extra-virgin olive oil, plus more for drizzling
Maple syrup, for drizzling
1 bunch of kale
Juice of ½ medium orange
Juice of ½ lemon
2 cups (500 mL) arugula
1 cup (250 mL) cooked hard or soft wheat berries
1 apple, cored and thinly sliced
⅓ cup (75 mL) dried cranberries
½ cup (125 mL) shaved pecorino cheese
Sea salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the delicata squash in half lengthwise and scoop out the seeds. Slice into 1-inch (2.5-cm) segments and place on the baking sheet. Drizzle with olive oil and maple syrup. Season with pinches of salt and pepper and toss. Roast the squash for 18 to 25 minutes, or until tender and golden brown on the edges.
Tear the kale into 1-inch (2.5-cm) pieces and remove the coarse stems. Place the kale in a large bowl and drizzle with 1 tablespoon (15 mL) of olive oil. Add the orange and lemon juices and a pinch of salt and pepper. Massage the kale leaves until they soften and wilt down. Add the arugula, cooked wheat berries, apple slices, cranberries, and cheese. Toss to combine, then taste and adjust the seasonings.
Top the salad with the roasted delicata squash and serve.
SERVES: 4
VEGAN: Skip the cheese.
GLUTEN-FREE: Use quinoa instead of wheat berries.