Happy Monday friends! Fall is definitely in full swing. Pumpkins are popping up all over the place, Halloween costumes are serious discussions, and comfort food is definitely on a more regular rotation come dinner time.
To take a break from some of the hearties dishes, I tested out this fall wheatberry salad for lunch one day and oh my goodness was it delicious. It also had staying power, which can be a challenge for most of my salad lunches. (By 4:00 I am reaching for ALL the crackers and hummus). This one kept me full until dinner time, bonus that it had the most lovely fall colors, flavors, and textures.
I roasted up a sweet potato, but butternut squash could work just as well. Swap in raisons for cranberries, goat cheese for feta….the options are endless. I never had cooked with wheatberries, but they were a cinch to whip up. Stick with the vinaigrette recipe though, oh my I could have almost drank it straight. The touch of curry spice and cinnamon and maple (swoon) paired so perfectly with all the flavors of the salad.
Make it this week for yourself for lunch as a treat, and keep it in your back pocket for the upcoming holidays. It would be a perfect salad for Thanksgiving – so festive!
FALL WHEATBERRY SALAD
Recipe adapted from Bijoux and Bits
INGREDIENTS FOR SALAD:
1 1/2 cups dried wheatberries
1-2 sweet potatoes, peeled, and diced (I used 1)
1/2 cup dried cranberries
3 Tbsp crumbled feta (goat cheese would be lovely as well)
Handful of walnuts, roughly chopped (can be toasted)
4-5 cups greens (arugula, spinach, baby greens, or kale mix)
1 tsp salt
1/2 tsp black pepper
INGREDIENTS FOR VINAIGRETTE:
4 Tbsp extra virgin olive oil
3 Tbsp maple syrup
2 Tbsp apple cider vinegar
3 Tbsp Dijon mustard
1 tsp curry powder
1/2 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
DIRECTIONS:
Combine the wheat berries and 3 1/2 cups water in a saucepan and bring to a boil. Reduce the heat to a simmer, cover, and cook until soft yet still chewy, according to package directions or about 15-25 minutes.
Meanwhile, preheat the oven to 400 F.
On a baking sheet, make a single layer of diced sweet potato and brush with 1 Tbsp olive oil. Sprinkle with a dash of salt and pepper. Roast until tender, about 20-25 minutes, depending on the size of the pieces.
When ready, add the greens to the wheat berries, remove from heat, and let sit to wilt for about 5 minutes. Drain the wheat berries.
To make the vinaigrette, whisk all ingredients together.
Lastly, in a large bowl, combine the wheat berries, cooled sweet potatoes, greens, cranberries, salt, and pepper. Drizzle on vinaigrette and toss well to coat. Top with chopped walnuts and feta and serve cold or at room temperature. (Can easily be made ahead of time and stored in the refrigerator).
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Courtney
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