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Roasted Sweet Potato Wheatberry Salad

A warm grain salad of chewy wheat berries and roasted sweet potato tossed with greens, dried cranberries, feta and toasted pumpkin seeds. The honey-cinnamon vinaigrette goes on while everything is still warm, so it soaks in.

75 min · salad · vegetarian

Ingredients

Salad

  • ¾ cup wheat berries
  • 2 cup mixed greens
  • 1 piece sweet potato, large; chopped into 1-inch cubes
  • ⅓ cup dried cranberries
  • ⅓ cup feta, crumbled
  • ¼ cup pumpkin seeds, toasted
  • 1 pinch red pepper flakes
  • 1 tablespoon extra virgin olive oil, for drizzling the sweet potatoes before roasting
  • salt and pepper, for the sweet potatoes, to taste

Dressing

  • 2 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon cinnamon
  • 4 piece sage leaves
  • salt and pepper, to taste

Method

  1. Cook wheatberry until firm to bite. (Fill pot w/ water - salt water - add whtberries, bring to boil then reduce heat to simmer. - Cook for about 1 hour - check to make sure water still covers them.)
  2. Roast sweet pots - preheat oven to 400°, chop sweet pots to 1" cubes - drizzle w/ EVOO salt/pep. Roast for about 20-30 mins until edges are brown.
  3. Place greens in large bowl, add warm wheatberry & sweet pots. - Whisk together dressing ingredients, pour over top, then add remaining ingred. Toss well.