Roasted butternut squash, celery root and kohlrabi wheat berry salad

Ingredients

For the Salad:

• 250 mL wheat berries, cooked
• 30 mL olive oil
• 1 pound celery root; peeled and cut in 1/2 inch pieces
• 1 pound butternut squash; peeled and cut in 1/2 inch pieces
• 5 kolhrabi; peeled and cut in 1/2 inch pieces
• 1/4 red onion; finely chopped
• watercress to taste, stem removed

For the Dressing:

• 1 to 1/2 tablespoon light miso
• 45 mL tahini
• 1 1/2 teaspoon mustard
• 1 to 2 tablespoon lemon juice
• 60 mL orange juice

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Preparation

• Preheat the oven at 400 F degrees. Toss the vegetables with olive oil and place them on a parchment-lined baking sheet.
• Bake in the oven for about 50 minutes until tender, stirring occasionally.
• Meanwhile, Mix all the dressing ingredients in a medium bowl. When the veggies are roasted.
• Mix the salad ingredients together in a large bowl. Add the dressing and mix well.