Wheat Berry Salad with Roasted Carrots
Whole grain wheat berries are combined with roasted carrots, Kalamata olives and fresh oregano. Serves 6 as a side dish.
Ingredients
- 1 1/2 lbs carrots peeled, cut in half lengthwise and sliced
- 2 tsp olive or vegetable oil
- 1/2 tsp salt-free lemon pepper seasoning blend
- 1/4 cup sliced almonds blanched
- 1 1/2 cups water
- 1/2 cup wheat berries uncooked
- 1 1/2 Tbsp extra virgin olive oil
- 1 Tbsp cider vinegar
- 2 Tbsp Kalamata olives pitted and chopped
- 2 Tbsp Parmesan cheese shredded
- 1 1/2 tsp Lemon juice to taste
- 1/4 cup fresh oregano leaves minced
- 1/4 tsp smoked paprika
- 1/8 tsp ground black pepper
Instructions
- Heat the oven to 400°F. Combine the carrots, oil, and seasoning blend. Line a rimmed baking sheet with parchment paper.
- Spread the carrots on the baking sheet. Bake for 20 minutes or until the carrots are tender-crisp. Cool. Cover and chill.
- While the carrots are cooling, spread the almonds on a rimmed baking sheet. Bake for 7 minutes or until lightly toasted, stirring once halfway through the baking time. Cool.
- Heat the water in a saucepan over high heat to a boil. Add the wheat berries and heat to a boil. Reduce the heat. Cover and simmer for 15 minutes or until the wheat berries are tender. Drain. Cool. Cover and chill.
- Combine the chilled wheat berries, toasted almonds, roasted carrots, and remaining ingredients and toss to coat.
- Season with ⅛ teaspoon black pepper. Cover and keep chilled.
Notes
Served with pan-roasted chicken and a fresh lemon sauce (recipes not shown), this wheat berry salad recipe was created by Chef Brian Wagner, Aramark Leisure.
Nutrition
Calories: 230kcalCarbohydrates: 24gProtein: 8gFat: 12gSaturated Fat: 2gCholesterol: 2mgSodium: 150mgFiber: 2gSugar: 3g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.