Roasted Root Wheat Berry Salad (Print Version)
# Ingredients:
→ Grains
01 -
300g wheat berries or farro
02 -
1 bay leaf
→ Vegetables
03 -
1kg assorted root vegetables (carrots, rutabagas, butternut squash, celery root, parsnips, salsify), peeled and cut into thumbnail-sized cubes
04 -
1 large red onion, peeled and diced
→ Herbs & Oils
05 -
80ml olive oil, divided (2 tablespoons for roasting, remaining for dressing)
06 -
10 branches fresh thyme
07 -
Salt and freshly-ground black pepper to taste
→ Fruits
08 -
60g dried cranberries or cherries, coarsely chopped
# Instructions:
01 -
Preheat the oven to 220°C.
02 -
Bring about 2 liters of well-salted water to a boil, then add the wheat berries and bay leaf. Cook until tender but still chewy, approximately 40-60 minutes depending on the variety.
03 -
While the wheat berries are cooking, toss the diced vegetables on a baking sheet with the onion, 2 tablespoons of olive oil, and thyme. Season generously with salt and pepper.
04 -
Roast the vegetables in the bottom third of the oven for 20 minutes, stirring once midway during baking, until cooked through and browned on the outside.
05 -
Once the wheat berries are cooked, drain them well and remove the bay leaf. Transfer to a bowl and mix in the remaining olive oil and dried fruits. Taste and season with additional salt if necessary.
06 -
Stir in the roasted root vegetables (thyme branches can remain or be removed as preferred). Perform a final seasoning check, adding more salt, black pepper, and olive oil as needed. Consider adding a splash of vinegar for acidity if desired.
# Notes:
01 -
This hearty salad combines chewy wheat berries with caramelized root vegetables for a nutritious, satisfying meal.
02 -
The salad can be served warm or at room temperature, making it ideal for meal prep.