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.
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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.
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| Servings |
| 6 |
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Ingredients
- 1 1/2lbs carrotspeeled, cut in half lengthwise and sliced
- 2tsp olive or vegetable oil
- 1/2tsp salt-free lemon pepperseasoning blend
- 1/4cup sliced almondsblanched
- 1 1/2cups water
- 1/2cup wheat berriesuncooked
- 1 1/2Tbsp extra virgin olive oil
- 1Tbsp cider vinegar
- 2Tbsp Kalamata olivespitted and chopped
- 2Tbsp Parmesan cheeseshredded
- 1 1/2tsp Lemon juice to taste
- 1/4cup fresh oregano leavesminced
- 1/4tsp smoked paprika
- 1/8tsp 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.
Recipe 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.