• 1 small acorn squash, peeled, seeded, and cut to ½” dice
  • 1 beet, peeled and cut to ½” dice
  • 1 parsnip, peeled and cut to ½” dice
  • 1 celeriac, peeled and cut to ½” dice
  • 6 tablespoons olive oil, divided
  • Sea salt and freshly ground pepper
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • ½ cup wheat berries
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard (optional)
  • Picked parsley leaves, thinly sliced scallion, and torn greens, for serving

Serves 1-2


    1. Preheat oven to 400F. In a large mixing bowl, toss all the root vegetables with oil, and season with salt and pepper.  Scatter across 2 baking sheets, top with thyme and rosemary, and cover tightly with foil. Roast until tender, about 20-25 minutes, then remove the foil, stir well, and return to the oven for another 20-30 minutes, or until the vegetables are well-caramelized.  
    2. Meanwhile, in a large pot of salted boiling water, cook the wheat berries until al dente, about 30 minutes. Drain, and spread out on a baking sheet.
    3. Whisk together the vinegar, mustard, if using, and remaining oil. Season to taste with salt and pepper. Combine the wheat berries, 1 cup caramelized vegetables, and vinaigrette in a large salad bowl. Gently toss in parsley, scallions, and greens; finish with more oil, flaky salt, and cracked pepper.