Roasted Acorn Delicata Squash Salad With Wheat Berries Bitter Greens Recipe 55 Food

SHEET-PAN ROASTED SQUASH AND FETA SALAD

Steps:

• Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
• Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
• Transfer to a platter and sprinkle with Aleppo pepper (if using).

ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.

ROASTED ACORN & DELICATA SQUASH SALAD WITH WHEAT BERRIES & BITTER GREENS RECIPE - (5/5)

Steps:

• WHEAT BERRIES: 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. Meanwhile, make SPICED PUMPKIN SEEDS: 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.) ROAST SQUASH: 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. MAKE DRESSING: 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.) ASSEMBLE SALAD: To serve, toss greens with dressing, then lightly toss in squash, shallots, goat cheese and ¼ cup spiced pumpkin seeds.