Double the recipe and keep a bowl in the fridge for a healthy lunch or dinner side dish. It only gets better as it sits.

Serves 6

1 pound butternut squash, peeled and cut into medium dice
6 tablespoons extra-virgin olive oil
Salt and pepper
2 tablespoons chopped fresh thyme
2 cups cooked and cooled wheat berries (we like Nitty Gritty Grain Co.)
1 cup dried cranberries (no sugar added)
1 apple, core removed and small diced
1⁄2 cup chopped flat-leaf parsley
10 ounces Tuscan kale, stems removed and sliced lengthwise into 1⁄4-inch strips

Maple dressing (recipe below)

Preheat oven to 400 degrees. On a rimmed baking sheet, toss butternut with oil, salt and pepper and thyme. Roast for 20–25 minutes or until tender. Cool. In a large bowl, combine cooked wheat berries, squash, cranberries, apples, parsley and kale. Toss to combine. Drizzle with dressing and toss again.

For the maple dressing:

6 tablespoons sunflower oil
2 tablespoons Yoder Farm apple cider vinegar
2 tablespoons fresh squeezed orange juice
1 teaspoon cinnamon
Salt and pepper to taste

Whisk together all ingredients and refrigerate until ready to use.