Wheat Berry and Roasted Vegetable Salad with Kale

Ingredients

• 1 lb. sweet potatoes, scrubbed and cut into ½-inch cubes
• 2 medium beets (20 oz. total), trimmed, peeled, quartered, and sliced ¼ inch thick
• 4 medium shallots, peeled and quartered lengthwise
• 6 cups thinly sliced kale
• 2 cups cooked and chilled wheat berries
• ½ cup golden raisins
• ¼ cup pumpkin seeds (pepitas), toasted

• ¼ cup lemon juice
• 3 tablespoons pure maple syrup
• 4 teaspoons Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Sea salt, to taste
• Freshly ground black pepper, to taste