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    You are at:Home»Dairy-Free Recipes»Warm Wheat Berry Salad with Roasted Mushrooms and Orange-Curry Vinaigrette

    Warm Wheat Berry Salad with Roasted Mushrooms and Orange-Curry Vinaigrette

    2
    By Alisa Fleming on February 27, 2017 Dairy-Free Recipes, Entrees, Salad

    Just because it’s winter and heading into the chilly side of spring, doesn’t mean you can’t enjoy salads! This Meatless Monday, I’m sharing a wonderful plant-based Wheat Berry Salad that can be enjoyed warm or chilled for tomorrow’s lunch.

    Warm Wheat Berry Salad Recipe with Roasted Mushrooms and Curry-Orange Vinaigrette

    Flavorful Vegan Wheat Berry Salad to Enjoy Warm or Chilled

    This wonderful wheat berry salad is nutritionally well-balanced for a light meal or hearty side with nutrient-dense mushrooms and grains. Mushrooms contain vitamin D at various levels, B vitamins in notable amounts, and a good little dose of natural protein. Plus wheat berries are relatively high in protein and fiber. Kasha, the gluten-free option for this recipe, is just a little bit lower in protein and has about a third of the fiber.

    Nonetheless, if you want a heartier salad, you can add a can of drained and rinsed chickpeas or diced baked tofu. Both will meld wonderfully with the flavors in this recipe while adding a good dose of plant-based protein.

    Roasted Mushroom and Wheat Berry Salad with Orange Curry VinaigretteThis wheat berry salad recipe with photo was shared with us by the Mushroom Council.

    Special Diet Notes: Orange-Curry Wheat Berry Salad

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    For a gluten-free warm salad, I recommend swapping in kasha, or buckwheat groats, for the wheat berries. Despite it’s name, buckwheat is actually wheat-free and gluten-free.

    Warm Wheat Berry Salad with Roasted Mushrooms and Orange-Curry Vinaigrette
     
    Print
    Prep time
    10 mins
    Cook time
    15 mins
    Total time
    25 mins
     
    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
    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.
    3.5.3226

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    Marinated Mushroom Bowls with Lentils and Wild Rice

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    BBQ Portobello Mushroom Burgers Recipe - a marinated and grilled vegan main for barbecues

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Pingback: Roasted Parsnips & Carrots with Dairy-Free Shallot Herb Butter Recipe

    2. Sarah on March 1, 2017 8:53 am

      I love all the flavors you have packed in this salad and it looks so filling and satisfying! I could see making a big batch of this and adding and tweaking it and enjoying it all week long.

      Reply

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