80% of New Years Resolutions fail by February. Not yours though- you’re sticking to them! You’ve been pounding in as many veggies as you can, staying diligent with your diet, and haven’t even thought about sugar, right!? Whether you’re continuing your healthy eating goals, or are restarting for the 12th time, this healthy Winter Wheat Berry Salad will fit the bill.
For all of you lettuce haters, this salad contains none (you’re welcome). It’s composed of grains, asparagus, tomatoes, almonds, shallots, and an easyyyyyy lemon dressing.
Remember that pepita pesto I shared a few weeks back? I coated the asparagus with it before (& after) roasting, and it’s probably the best part of this dish. I know it’s common to omit and switch up parts of recipes, but don’t on this. Trust me. Asparagus needs pesto. It’s like PB&J- they go together. Don’t F up this perfectly delicious union.
Not going to lie, wheat berries take FOREVER to cook. I suggest making a huge batch that you can enjoy throughout the week. If you can’t find wheat berries, or you simple don’t like them, sub farro, rice, barley or any grain of choice!
After the wheat berries take their time to cook, roast the veggies, make the [super quick and easy] dressing, toast some almonds [this takes MAYBE 5 minutes], and you’re good to go! This is L O A D E D with good for you foods – and it taste great! Go make it, and let me know how much you loved it.
Winter Wheat Berry Salad
Loaded with nutrients, this wheat berry salad is topped with roasted pesto covered asparagus, tomatoes, shallots, toasted almonds and a lemon vinaigrette.
For the Salad
- 1.5 C Wheatberries rinsed
- 3-4 C Water or veggie broth
- 1/2 pint grape tomatoes
- 1/2 bunch asparagus spears sliced on the bias into thirds
- 1 small shallot sliced thinly
- 1/4 C pepita pesto
- 1/4 C almonds
For the Salad Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp minced garlic
- pinch of salt to taste
Prepare the Salad
Preheat your oven to 400 degrees
Rinse and sort through the wheat berries (insuring no sediment is in your batch). Combine the wheat berries and water/broth into a large pot and bring to a rapid boil. *The liquid should completely cover the wheat berries by about 2 inches or so*.
Continue to cook the wheat berries at medium/high heat, stirring occasionally until cooked through (around 1 hour) *The texture will become tender and a little chewy. *
Once done, drain the excess water and set aside.
On a parchment lined large baking pan, lightly coat the tomatoes in olive oil, and generously coat the asparagus with the pesto. Spread evenly and bake for 25 minutes.
Toast the Almonds & Make the Dressing
Whisk the olive oil, lemon juice, garlic, and salt in a small bowl. Set aside.
In a small skillet, toast the almonds over medium heat until fragrant.
Make the Salad
Combine the Wheat Berries, roasted vegetables, salad dressing, and toasted almonds. Serve warm - ( you may need to reheat the Wheat Berries).
*Pepita Pesto Recipe found here