Tuesday, September 22, 2015

Wheatberry Salad: For the Visi Girls!


Who doesn't like to mix it up for lunch box options?  My daughter has been getting lots of comments at lunch time lately, "Ooh, that looks good!  What is that?"   I like to come up with new lunch ideas each school year.  This has become a favorite and that makes me happy!  It is delicious, healthy, travels well in a lunch box, and can be made in advance.  A perfect lunchbox option.
In the top picture I used roasted butternut squash, chickpeas, baby spinach, baby kale, and Italian parsley.  In the below picture I used sauteed carrots & leeks, fresh corn, basil, dill, and toasted almonds.  You can add whatever suits your palate.  The wheat berries are chewy and slightly nutty in taste.  Let me know if you love it as much as we do.

Main ingredients:
1 ½ cups wheat berries (I used the Jovial Einkorn brand)
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice, about 2 medium lemons
Freshly ground black pepper, to taste
1teaspoon sea salt or kosher salt
Option 1 ingredients:
1 large leek, white and light green parts, thinly sliced
2 carrots sliced
3 cloves garlic (21g), minced
1 cup shaved corn kernels (from 1 medium ear) or 1 cup frozen, thawed
½ cup chopped dill
½ cup chopped basil
1 cup toasted sliced almonds
Option 2 ingredients:
1 butternut squash peeled and roasted with brown sugar, olive oil, and butter recipe here
1 can chickpeas, drained and rinsed
1 cup finely chopped flat-leaf parsley
1 cup sliced baby spinach and kale

Cook wheat berries according to instructions on the package:  bring 3 cups water to a boil, add the wheat berries and lower to a simmer.  Simmer uncovered for 25-30 minutes, until liquid is absorbed.  
To make vinaigrette - whisk olive oil with lemon juice in a small bowl or measuring cup, season with salt and pepper. 
Option 1:  In skillet or saucepan, warm 2 tablespoons olive oil over medium heat. Add the sliced leeks and sauté until just beginning to soften (about 2 minutes), then add sliced carrots and cook for another minute or so, add corn and continue for another 30 seconds to a minute.  Add the garlic and sauté for an additional 1 minute.  Set aside to cool slightly.
 In a large serving bowl, toss together the cooked einkorn wheat berries, leek/carrot/corn mixture, basil, dill and pour vinaigrette over, toss until combined. Taste and season with more salt and freshly ground black pepper if needed.
Option 2:  In skillet or saucepan warm 2 tablespoons olive oil over medium heat.
Roast Butternut Squash as shown here.
In a large serving bowl, toss together the cooked einkorn wheat berries, butternut squash, parsley, chickpeas, baby kale and baby spinach, and pour vinaigrette over, toss until combined. Taste and season with more salt and freshly ground black pepper if needed.

You may serve salad warm or at room temperature. Leftovers will keep covered in the refrigerator for 4-5 days.






























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