Warm Wheat Berry Salad with Roasted Mushrooms and Orange-Curry Vinaigrette
Prep time
Cook time
Total time
Serves: 4 servings
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
Wheat Berry Salad
  1. Preheat your oven to 400ºF.
  2. Place the mushrooms on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat.
  3. Bake for 10 minutes. Carefully stir the mushrooms and bake for 5 more minutes, or until tender.
  4. Transfer the mushrooms to a medium bowl. Stir in the cooked wheat berries, green onions and cranberries.
Orange-Curry Dressing
  1. In a small bowl, whisk together all of the dressing ingredients.
  2. 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