Spring Wheatberry Salad with Roasted Asparagus
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Spring Wheatberry Salad with Roasted Asparagus
In the recent rush to discover new and different grains, wheatberries have been overlooked. But these wheat kernels have a wonderful nutty flavor and chewy texture, and they’re packed with plenty of good stuff – protein, fiber, and antioxidants. Here, they are paired with a spring mixture of asparagus and onions and a fresh mint vinaigrette.
Ingredients
Directions
Heat the oven to 450°F.
Set the wheatberries in a large pot and cover with 3 quarts water. Stir in 2 tsp. salt and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the grains become tender, about 1 hour.
Rinse in a colander under cold running water for 15 seconds to rid the grains of some of their surface starch. Then drain well and transfer to a large serving bowl.
Meanwhile, scatter the asparagus and onion on a large rimmed baking sheet lined with aluminum foil. Toss with 2 Tbs. of the oil and sprinkle generously with salt and pepper. Roast until tender and browned, about 15 to 20 minutes. Transfer to the bowl with the wheatberries.
Add the mint and the remaining 5 Tbs. olive oil to a small bowl. Using a spoon, smash the mint against the sides of the bowl to incorporate its flavor. Whisk in the sherry vinegar, then pour over the wheatberry mixture.
Toss the salad and season with salt and pepper to taste. Fold in the feta and serve warm or at room temperature.
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Ingredients
Directions
Heat the oven to 450°F.
Set the wheatberries in a large pot and cover with 3 quarts water. Stir in 2 tsp. salt and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the grains become tender, about 1 hour.
Rinse in a colander under cold running water for 15 seconds to rid the grains of some of their surface starch. Then drain well and transfer to a large serving bowl.
Meanwhile, scatter the asparagus and onion on a large rimmed baking sheet lined with aluminum foil. Toss with 2 Tbs. of the oil and sprinkle generously with salt and pepper. Roast until tender and browned, about 15 to 20 minutes. Transfer to the bowl with the wheatberries.
Add the mint and the remaining 5 Tbs. olive oil to a small bowl. Using a spoon, smash the mint against the sides of the bowl to incorporate its flavor. Whisk in the sherry vinegar, then pour over the wheatberry mixture.
Toss the salad and season with salt and pepper to taste. Fold in the feta and serve warm or at room temperature.