Roasted Butternut Squash & Apple Salad

subheading: Salad:

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

subheading: Cinnamon-maple pecans:

½ cup pecan pieces (or roughly chopped whole pecans)

2 teaspoons maple syrup

Pinch ground cinnamon

Pinch salt

subheading: Ginger Dressing:

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

Directions at cookieandkate.com

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