Delicata, Wheat Berry, and Crispy Leek Salad

If you’ve been pondering your Thanksgiving menu, this could be a good one to consider. If not, this could still be a good one to consider…for any occasion! It seems like a lot of steps, but they’re all easy, and can be done a day or two ahead of time. Start by cooking the wheat berries in some slated water for 25 minutes or so, making sure not to let them get mushy. Drain and set aside. Wash, seed, and slice your Delicata into 3/8” slices then toss with a couple splashes of olive oil, a little bit of sugar, some dried herbs of your choosing, and some salt and pepper. Roast on parchment lined baking sheets at 400 until pierceable with a fork. While that’s roasting, crisp up some sliced leeks or shallots in a sauté pan with a splash of oil over medium heat. Once lightly browned all over, slide onto a paper bag to drain. In a food processor, combine half a garlic clove with some crumbled feta, a couple tablespoons of yogurt, some fresh lemon juice, and enough olive oil to get to a pourable consistency. Salt to taste. I think it’s best eaten at room temperature. To serve, puddle the whipped feta on a large plate, followed by the squash, the wheat berries, some toasted slivered almonds, the crispy leeks, and of course, some kosher salt to taste. Have a tasty November!