Roasted butternut squash and wheat berry salad recipe

Ingredients

• 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
• 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