Roasted Acorn and Delicata Squash Salad
['1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices', '1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices', '2 tbsp plus 1/4 cup extra-virgin olive oil, divided', 'sea salt', 'freshly ground black pepper', '4 tsp unpasteurized apple cider vinegar', '1/2 cup cooked wheat berries, drained, cooled', '2 oz small red or green mustard leaves (about 4 cups, loosely packed)', '2 oz arugula leaves (about 4 cups, loosely packed)', '1/4 cup thinly sliced red pearl onions or shallots', '4 oz aged goat cheese, rind removed, shaved', '1/4 cup Spiced Pumpkin Seeds']
Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
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