caramelized squash salad with wheat berries + maple vinaigrette

The components of this salad can all be made in advance; simply assemble and dress it right before serving at room temperature. 

1 1/2 cups wheat berries
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper

Maple Vinaigrette
1 small shallot, finely minced
2 tablespoons maple syrup
2 tablespoons Dijon mustard
Kosher salt, to taste
Freshly ground black pepper
1/4 cup extra virgin olive oil

1 bunch mixed greens or baby kale, washed and dried

  1. In a medium saucepan, add wheat berries. Add enough water to cover by 2 inches and bring to a boil. Lower heat, cover, and simmer for 45-55 minutes, until wheat berries are tender but still slightly chewy. After 35 minutes, begin tasting grains for texture. Drain wheat berries and transfer to a large bowl.
  2. Preheat oven to 425°F. 
  3. Place squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper. Gently toss to combine. Spread squash out into an even layer and roast for 35-40 minutes (turning once halfway through), until softened and caramelized. Remove squash and allow to cool.
  4. Make vinaigrette. In a medium bowl, combine shallot, maple syrup, and mustard and season with salt and pepper. Slowly whisk in olive oil until combined. Taste for seasoning and adjust as necessary.
  5. Add greens or kale to bowl of wheat berries along with squash and add half of vinaigrette and toss. Season with salt and pepper and transfer to a large serving bowl. Serve remaining vinaigrette alongside and serve immediately. 

Serves 8-10.