Roasted Butternut Squash and Apple Salad with Maple Pecans

Method

1. Cook the wheat berries: In a medium pot, combine the rinsed wheat berries with 3 ½ cups of water. Bring to a rolling boil over high heat, then cover, reduce heat to low, and simmer for 1 hour, until tender but still chewy. Drain any excess water, return to the pot, and stir in ¼ teaspoon salt. Set aside to cool.
2. Roast the apples: Preheat the oven to 425°F. Line a small and a large baking sheet with parchment paper. Arrange the apple wedges in a single layer on the small sheet. Bake on the middle rack for 10 minutes, until they are just starting to soften and collapse, but not burst. Let them cool on the pan.
3. Prepare the squash: Cut off the top and bottom of the squash, then slice it in half lengthwise. Scoop out the seeds with a spoon and discard. Slice the squash into ½-inch thick half-moons. Place them on the large baking sheet, drizzle with 1 tablespoon olive oil, toss to coat, and sprinkle with salt. Arrange in a single layer and roast for 30 minutes, flipping halfway, until tender and caramelized on the edges. Let cool.
4. Toast the pecans: In a medium skillet over medium heat, toast the pecans, stirring frequently, until fragrant, about 4 minutes. Add the maple syrup, a pinch of cinnamon, and a pinch of salt. Cook, stirring constantly, until the syrup has thickened and mostly evaporated, about 2 more minutes. Transfer to a plate to cool.
5. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, ginger, maple syrup, mustard, and salt. Season with freshly ground black pepper to taste.
6. Assemble the salad: In a large serving bowl, combine the arugula, cooled wheat berries, and apple slices. If desired, cut the larger squash half-moons in half for easier eating. Add the butternut squash, dried cranberries, and pecans. Drizzle with the dressing (you may not need all of it) and toss gently to coat. Serve immediately.