Hearty Roasted Butternut Squash & Apple Salad

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Ingredients

1 cup hard white wheat berries, rinsed (or your whole grain of choice—farro would be a great substitute; gluten-free options include quinoa or sorghum)
1 Granny smith apple, cored and sliced into ½” wide wedges
One small (2 to 2 ½ pounds) butternut squash
1 tablespoon olive oil
¼ teaspoon salt, plus more for sprinkling
5 ounces baby arugula (about 5 cups, packed)
⅓ cup dried cranberries
½ cup pecan pieces (or roughly chopped whole pecans)
2 teaspoons maple syrup
Pinch of ground cinnamon
Pinch of salt
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon finely grated fresh ginger
1 teaspoon maple syrup
½ teaspoon Dijon mustard
¼ teaspoon salt
Freshly ground black pepper, to taste

As published by Cookie and Kate.

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