Wheat Berry Salad Recipe
Wheat berries tossed with roasted cauliflower, Cannellini beans, beets, roasted green onions, and jalapeño in a pomegranate tahini dressing.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare Wheat Berries
Rinse the wheat berries under cold water. In a pot, add the wheat berries and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes or until tender. Drain and set aside.
- 2
Roast Cauliflower and Green Onions
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown. For the green onions, toss them with a little olive oil and roast for 10-15 minutes until softened.
- 3
Prepare Dressing
In a bowl, whisk together 2 tablespoons of tahini, 1/4 cup of pomegranate juice, 1 tablespoon of lemon juice, salt, and pepper to taste until smooth.
- 4
Assemble the Salad
In a large bowl, combine the cooked wheat berries, roasted cauliflower, Cannellini beans (drained and rinsed), diced beets, roasted green onions, and diced jalapeño. Drizzle with the pomegranate tahini dressing and toss gently to combine.
