Roasted Vegetable Winter Salad with Wheat Berries
It's cold outside, but that doesn't mean we need to kiss salad goodbye. Using seasonal root vegetables, we are creating a super healthy, super hearty salad that you can enjoy equally warm or cold!
Servings: 4
Calories: 261kcal
Ingredients
Salad
- 1/2 butternut squash
- 1 parsley root
- 1 violet sweet potato small
- 4-6 chestnut mushrooms
- 1 tbsp olive oil
- 1/2 tsp rosemary dried
- 1/2 tsp thyme dried
- salt and pepper for seasoning
- 4 oz wheatberries dried
- 34 oz vegetable stock
Dressing
- juice of 1/2 a lemon
- 1 tbsp olive oil
- 2 shallots
- 2 rocket handful
Instructions
- Preheat the oven to 374⁰ F (190⁰ C). Chop the butternut squash, the root parsely, the violet sweet potato and the chestnut mushrooms into 1/2 inch squares. Coat in 1 Tablespoon of olive oil, the dried rosemary and thyme, season with salt and pepper and bake for 25 minutes.
- While the vegetables are baking, boil 34 oz. of vegetable stock in a saucepan, add the wheat berries and boil for 10 minutes, drain and set aside.
- Finely dice the shallots and saute on a low heat in a frying pan until caramelised. Once golden, add the lemon juice, olive oil and wheat berries and cook for a few minutes to allow the wheatberries to absorb a little dressing.
- Add in the roasted vegetables and mix to combine evenly. Finally add the rocket into the pan and stir to wilt just slightly.
- Serve immediately!
Notes
Store the salad in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 261kcal | Carbohydrates: 46g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1002mg | Potassium: 659mg | Fiber: 7g | Sugar: 8g | Vitamin A: 18552IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 2mg