Serves 4

Dressing

1 cup pecans

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

¼ cup lemon juice

2 tablespoons orange juice

2 tablespoons maple syrup

2 tablespoons Dijon mustard

1 clove garlic, minced

1 teaspoon salt

¼ teaspoon ground black pepper

Salad

1 cup wheat berries, rinsed and drained

3 cups water

Salt and ground black pepper

1 small butternut squash, skin and seeds removed

2 tablespoons extra-virgin olive oil

4 cups arugula

1 medium pear, any variety, thinly sliced

¼ cup diced red onion

½ cup dried cranberries

cup crumbled feta cheese

Bring the wheat berries, water and a pinch of salt to a boil in a medium saucepan. Reduce the heat and simmer for 1 hour or until the water is absorbed and the berries are soft but still have a slight chew.

Preheat the oven to 350°. Toss the pecans with 1 teaspoon of olive oil and a pinch of salt. Roast on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 8 to10 minutes. Let them cool completely and then roughly chop. Save half for the dressing and the other half for salad assembly.

Blend half of the pecans with the lemon juice, orange juice, maple syrup, mustard, garlic, salt and pepper until smooth. Continue blending and slowly stream in the olive oil. Store in a sealed container in the refrigerator until ready to serve.

Raise the oven temperature to 450°. Cut the squash into half-moons about ½-inch thick. Toss in a bowl with 2 tablespoons of olive oil and a generous pinch of salt and pepper. Place on a rimmed baking sheet and roast for 15 to 20 minutes, until lightly caramelized and tender.

Assemble the salad by placing the arugula in a large bowl. Top with the sliced pears, red onion, cranberries, feta cheese, cooked wheat berries, roasted squash and the remaining toasted pecans. Top each serving with dressing.