1cupcooked spelt or wheat berriessubstitute cooked quinoa, wild rice, brown rice, or sorghum
4heaping cups baby kalearugula, baby spinach, or another salad green of choice
1large or 2 small applesthinly sliced
Optional: Dried cranberriestoasted pumpkin seeds, or toasted almonds, for topping
Preheat your oven to 400F. Transfer the brussels sprouts and sweet potatoes to one or two lined baking sheets and drizzle them with oil. Use your hands to evenly coat the vegetables with the oil, then sprinkle them generously with salt and pepper. Transfer to the oven and roast for 35-40 minutes, or until all of the vegetables are fork-tender and gently browning.
While the vegetables roast, whisk together the shallot, vinegar, Dijon mustard, and olive oil. Season the vinaigrette to taste with salt and pepper and set it aside.
When the sweet potatoes and brussels sprouts are ready, allow them to cool slightly. Combine them in a very large mixing bowl with the spelt berries, greens, and apples. Add and handful of dried fruit (such as cranberries), nuts, or seeds if you like. Add the vinaigrette and toss well to combine. Season the salad to taste with extra salt and pepper, then serve.
Dressing and roasted vegetables can be prepared a few days in advance.