Kale Salad With Acorn Squash, Wheatberries, Apples, And Maple-Dijon Vinaigrette

• 1 small acorn squash, halved and cut into 1/2-inch slices
• 5 tablespoons extra-virgin olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground nutmeg, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 medium sweet potato, cubed
• 1/4 cup walnuts, coarsely chopped
• 3 cups curly kale, washed and de-stemmed
• 1 apple (such as honeycrisp), cut into long, thin sticks
• 1 1/2 cups wheatberries, cooked
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Grade B maple syrup
• 1/4 cup goat cheese, crumbled

1. Preheat oven to 425u0b0.
2. Toss acorn squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, and 1/4 teaspoon black pepper; spread in an even layer on a rimmed baking sheet. On a separate rimmed baking sheet, toss sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt, remaining 1/2 teaspoon nutmeg, and remaining 1/4 teaspoon black pepper; spread into an even layer. Bake both pans of vegetables at 425u0b0 until golden brown and crispy, about 35-40 minutes, flipping vegetables and rotating pans halfway through.
3. In a small skillet over medium heat, toast walnuts until golden brown and fragrant, about 8-12 minutes.
4. Toss and massage kale with 1 tablespoon olive oil and 1/2 teaspoon salt.
5. In a small bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, mustard, maple syrup, and remaining 1/2 teaspoon salt.
6. Combine apple sticks, wheatberries, squash, sweet potatoes, kale, and vinaigrette in a large serving bowl. Toss to combine and serve with goat cheese.

acorn, extravirgin olive oil, kosher salt, ground nutmeg, freshly ground black pepper, sweet potato, walnuts, curly kale, apple, wheatberries, apple cider vinegar, mustard, maple syrup, goat cheese

Taken from www.myrecipes.com/recipe/kale-salad-acorn-squash-wheatberries-apple-maple-dijon-vinaigrette (may not work)