This vegetable and wheat berry filled salad is my new favourite. Roasted beets and sweet potato, with cinnamon (I thought the cinnamon would be weird but it's amazing). Mix that with sauteed beet greens or kale and lots of garlic, some sunflower seeds or walnuts and a simple dressing. It's total magic. And it's the perfect warm fall salad, though I definitely ate it a few times this past summer. I'm so happy it's finally October, I've waited all year for it! Halloween is my favourite and I love how cozy October is.
If this sounds good, you might also like:
Back on Track Wheat Berry and Chickpea Salad
Spiced Squash, Lentil and Goat Cheese Salad
Warm Roasted Pumpkin & Shallot Salad
Know Your Roots Salad
Adapted from Kath Eats
3 beets, peeled and chopped
1 large sweet potato, peeled and chopped (about 3 cups)
1 tbsp olive oil plus 1 tsp
1 tsp cinnamon
1/4 tsp cayenne pepper
1 cup dry wheat berries
Beet greens from the 3 beets, chopped (or if you don't have the greens then use kale)
7 cloves garlic, split into 5 and 2
2 tbsp sunflower seeds or chopped walnuts
1 tbsp maple syrup
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1/4 tsp kosher salt
Freshly ground black pepper
Preheat oven to 425F. Cut greens off beets and set aside. Chop beets and sweet potato. Rub beets and sweet potato with 1 tablespoon oil, cinnamon and cayenne pepper. Bake for 45 minutes.
Meanwhile, combine wheat berries with 2 cups water. Bring to a boil and simmer for 45 minutes, until tender but still chewy.
Chop beet greens or kale. Sautee the greens in 1 teaspoon oil and 5 cloves garlic. Set aside. Prepare the dressing: combine maple syrup, vinegar, mustard, 2 cloves garlic, salt and pepper in a jar. Stir to combine. Pour over salad.