Hearty Roasted Butternut Squash & Apple Salad

Ingredients (18)

• 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 1/2” wide wedges
• One small (2 to 2 1/2 pounds) butternut squash
• 1 tablespoon olive oil
• 1/4 teaspoon salt, plus more for sprinkling
• 5 ounces baby arugula (about 5 cups, packed)
• 1/3 cup dried cranberries
• 1/2 cup pecan pieces (or roughly chopped whole pecans)
• 2 teaspoons maple syrup
• Pinch ground cinnamon
• Pinch salt
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon maple syrup
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste