Preparation

Make the pickled blueberries

• Add the blueberries to a medium bowl. In a small bowl or glass measure, stir together the vinegar and sugar, and pour over the blueberries. Cover and refrigerate until ready to use, or up to 8 hours.

做香脂日期

• In a medium saucepan, combine the dates, sugar, and vinegars over low heat. Split the vanilla bean lengthwise, and scrape the seeds into the pan. Cook, stirring occasionally, until the dates are saturated, and the liquid is slightly syrupy, about 6 minutes. Cover, and refrigerate until ready to use, up to 3 days.

Cook the grains

• 根据包装方向分别煮谷物。如有必要，并用盐调味调味。将谷物散布在大的有框烤盘上以冷却，然后放入一个大碗中，然后扔进结合。盖上盖子，冷藏直到准备使用，最多3天。

Make the celery root purée

• 用锋利的刀切断芹菜根的粗糙底部，然后从顶部切成一块薄片。将根切成一半，然后使用削皮刀每半剥落。用厨师的刀将芹菜根切成1/2英寸的碎片（您应该有大约5杯）。
• In a medium saucepan, combine the celery root, stock, almond milk, and walnut oil. Bring to a boil over high heat, then reduce to a simmer and cook just until tender, about 25 minutes. Let cool slightly.
• 将芹菜混合物转移到搅拌机或食品加工机中，并加入1-1/2茶匙。盐和1/2茶匙。胡椒。盖上盖，然后进行处理或混合，直到平滑，约1-1/2分钟。调味以添加额外的盐和胡椒粉调味。覆盖并冷藏直到准备使用，增加8小时。

Make the roasted squash and shiitake mushrooms

• Position a rack in the center of the oven. Preheat the oven to 350°F. Place the squash in a large bowl, and toss with the orange juice, maple syrup, walnut oil, and 2 tsp. salt. Remove the squash from the dressing using a slotted spoon, and arrange in a single layer on half of a large rimmed baking sheet. Toss the mushrooms in the remaining dressing, then transfer with a slotted spoon to the other half of the baking sheet. Set aside the remaining orange dressing in the bowl.
• Bake until the mushrooms are golden, about 20 minutes. Carefully transfer the mushrooms to the reserved dressing in the bowl. Flip the squash, after 30 minutes, and continue to roast until tender and caramelized, about 10 minutes more.

Assemble and serve

• 在食用之前，将混合谷物，核桃，芹菜和菠菜混合在一起，然后用大约6吨的tbs淋上毛毛雨。雪利酒醋。涂抹大约2个堆桶。8个浅碗底部的芹菜根泥。将谷物混合物均匀地分成碗中。顶部谷物，壁炉楔，一些蓝莓和枣和蘑菇帽。淋上剩余的调味料，并食用。