Apricot Wheatberry Bowl

Preheat oven to 400°F. Put 2 cups of water, 1/4 tsp of salt, and the wheatberries into a small saucepan and bring to a boil. Cover and reduce heat to a simmer. Cook until tender but still chewy, about 30 to 35 minutes.

Rinse, peel, and dice the butternut squash. Rinse, trim, and halve the Brussels sprouts. Put the butternut squash and Brussels sprouts on a baking sheet (keeping them separate) and toss with 1 tbsp oil and 1/4 tsp salt. Roast until golden brown, about 15 to 20 minutes.

Rinse the cilantro and remove the tough stems. Roughly chop the cilantro and apricots and add to a large bowl.

Rinse, dry, and remove the stems from the kale. Stack and roll the leaves, then thinly slice them. Add to the large bowl. When the butternut squash is finished, add it to the bowl as well. Reserve the Brussels sprouts for later.

In a small bowl combine the apple cider vinegar, Dijon mustard, date syrup, cinnamon, 1/4 tsp of salt, and a pinch of pepper. Slowly whisk in 2 tbsp of oil. Whisk until dressing emulsifies a bit. Add 2 tbsp of the dressing to the large bowl with the kale and toss to combine.

Drain cooked wheatberries and add them to the large bowl. Toss to combine with the veggies and top with the pomegranate seeds and almonds. Serve in bowls and top with the Brussels sprouts. Pass the remaining dressing at the table.