Tuesday, December 16, 2014

Roasted Vegetable Salad
1 butternut squash, cut into ¾-inch round slices, halved again
1 lb. Brussels sprouts, ends cut off, cut in half
4 - 5 Tbsp. olive oil
salt and freshly ground pepper to taste
1/2C wheat berries, soaked in hot water for 30 minutes, drained
3C wild arugula leaves
1/2C whole almonds, toasted
4 – 5 oz. shaved pecorino romano cheese

2 Tbsp. raspberry vinegar
2 Tbsp. balsamic vinegar
1 Tbsp. honey mustard
6 Tbsp. olive oil
salt and freshly ground pepper to taste

Toss the vinaigrette ingredients together in a jar and set aside.  Preheat oven to 375F.  Toss the butternut squash pieces with half the olive oil, salt and pepper and roast until tender, turning once, about 25 minutes.  Let cool and cut into halves again.

Toss the Brussels sprouts, remaining olive oil, salt and pepper to taste on a cookie sheet and roast in the 375F oven, cut sides down, until tender, about 20 minutes.  Let cool.

Place the wheat berries in a small pan, cover with chicken stock or water and simmer until tender, about 25 minutes.  Drain.

Toss the vegetables and wheat berries together with vinaigrette to coat.  Add the arugula, cheese and almonds and toss again.  Serve at room temperature.
MAKES:  8 servings