ROASTED CARROT, CAULIFLOWER + WHEAT BERRY SALAD

Ingredients

• 2 C wheat berries, cooked according to package instructions
• 4 large carrots, peeled and thinly sliced
• 1 medium head of cauliflower, chopped
• 5 cloves garlic, crushed
• 2 t cumin seeds, toasted
• 3 t fresh thyme leaves
• 1/2 t red pepper flakes
• 1 t turmeric
• salt and pepper
• 3 T red wine vinegar
• 1/4 C olive oil
• 3 oranges, halved
• 3 lemons, halved
• 8 scallions, thinly sliced
• 1/2 C pepitas, toasted
• 1 C microgreens (I used radish)

Instructions

1. Preheat oven to 425 degrees.

2. In a small food processor, pulse the garlic, cumin seeds, thyme, red pepper flakes, turmeric and a dash of salt and pepper to make a paste.

3. Add the vinegar and 3 T of the olive oil. Pulse to combine.

4. In a large bowl, toss the carrots, cauliflower and spice paste until the vegetables are coated.

5. Arrange the carrots and cauliflower on a rimmed baking sheet lined with parchment paper.

6. Place orange and lemon halves, cut side down, on the vegetables.

7. Roast until tender, about 25 minutes.

8. Transfer the roasted vegetables to the large bowl and allow to cool slightly.

9. Add the wheat berries, scallions, pepitas and microgreens.

10. Squeeze the juice from the roasted orange and lemon halves into a small bowl.

11. Whisk in the remaining olive oil.

12. Add to the bowl of wheat berries and vegetables and toss to combine. Season with salt and pepper.

Serves 6 - 8

To Be Noted

• This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Category: Soups + Salads

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