Roasted sweet potatoes and wheat berries with salad greens, dried cranberries, walnuts, feta or goat cheese and a maple vinaigrette. So delicious! Adapted from Bijoux and Bits.
Ingredients
- 1 1/2 cups dried wheatberries
- 2 sweet potatoes – peeled, deseeded, and diced (you can also sub any type of winter squash here)
- 1/2 cup dried cranberries
- 3 Tbsp crumbled feta or goat cheese (omit for a vegan option)
- Handful of walnuts, roughly chopped
- 5 cups greens (arugula, spinach, baby greens, or kale mix)
- 1 tsp salt
- 1/2 tsp black pepper
- 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. Drain when done and let cool.
- Meanwhile, preheat the oven to 400° F.
- On a baking sheet, make a single layer of diced sweet potato and toss 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.
- In a large bowl, combine the wheat berries, cooled sweet potatoes, greens, dried cranberries, salt, and pepper.
- Drizzle on the vinaigrette (recipe follows) and toss well to coat. Top with chopped walnuts and feta or goat cheese and serve cold or at room temperature. This salad can easily be made ahead of time and stored in the refrigerator.
Vinaigrette dressing
Whisk together olive oil, vinegar, maple syrup, and mustard. Mix in cinnamon, curry powder, salt, and pepper and let sit for at least 10 minutes in the refrigerator.
From the Bijoux and Bits blog, via Pinterest: http://www.bijouxandbits.com/2016/11/fall-wheatberry-salad/
