Warm Wheat Berry Salad with Roasted Mushrooms and Orange-Curry Vinaigrette
Prep time
Cook time
Total time
Author: Mushroom Council
Serves: 4 servings
Ingredients
Wheat Berry Salad
- 8 ounces white button mushrooms, halved
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon finely ground sea salt
- ¼ teaspoon ground black pepper
- 2 cups cooked wheat berries, warm
- 2 green onions, sliced
- 2 tablespoons dried cranberries, chopped
Orange-Curry Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh-squeezed orange juice
- 1 teaspoon curry powder
- ¼ teaspoon finely ground sea salt
Instructions
Wheat Berry Salad
- Preheat your oven to 400ºF.
- Place the mushrooms on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat.
- Bake for 10 minutes. Carefully stir the mushrooms and bake for 5 more minutes, or until tender.
- Transfer the mushrooms to a medium bowl. Stir in the cooked wheat berries, green onions and cranberries.
Orange-Curry Dressing
- In a small bowl, whisk together all of the dressing ingredients.
- Pour the dressing over the salad. Toss to mix all of the ingredients, and serve warm. Leftovers can be refrigerated for up to 2 days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/wheat-berry-salad