Description
A hearty and nutrient-packed wheat berry salad with roasted beets, creamy feta, fresh herbs, and a bright citrus vinaigrette. This vibrant dish is perfect as a Thanksgiving side, fall salad, or a healthy meal prep option!
Ingredients
Units
Scale
For the Salad:
- 1 cup wheat berries
- 2 medium beets, roasted and diced (1 red, 1 golden)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/3 cup pomegranate seeds
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
-
Cook the Wheat Berries:
- Rinse the wheat berries under cold water.
- Bring a pot of water to a boil, add the wheat berries, and simmer for about 1 hour, until tender but chewy.
- Drain and let cool.
-
Prepare the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, orange juice, honey, salt, and pepper.
-
Assemble the Salad:
- In a large bowl, combine the cooked wheat berries, roasted beets, feta cheese, parsley, dill, and pomegranate seeds.
- Drizzle with the citrus vinaigrette and toss to coat.
-
Serve & Enjoy:
- Serve chilled or at room temperature as a side dish or light main course.
Notes
- Roasting Beets: Wrap beets in foil and roast at 400°F (200°C) for 45-50 minutes, then peel and dice.
- Make-Ahead: This salad tastes even better the next day as the flavors meld.
- Variations: Swap feta for goat cheese, or add chopped nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad, Side Dish
- Method: Boiling, Roasting
- Cuisine: Mediterranean, American
