Celebration Salad | Cruise Scoop

Ingredients

• 1 pound Brussels sprouts
• 1 large butternut squash
• ¼ cup olive oil for cooking
• Kosher salt
• Freshly ground black pepper
• 1 cup wheat berries
• 3 cups water
• 1 teaspoon kosher salt
• 2 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil
• 3 tablespoons minced shallot
• ½ cup cranberries
• 12 large mint leaves, chiffonade
• 1 cup toasted walnuts, crushed into large pieces