Roasted Cauliflower, Beet, & Wheat Berry Salad
What to do
Preheat the oven to 200°C.
- Spread kabocha squash and cauliflower over two large baking sheets. Drizzle olive oil, salt, and pepper over the vegetables and use your hands to toss the vegetables, ensuring they’re coasted with oil. Bake for 25 minutes (or until browned and soft), stirring once halfway through.
- While the vegetables are roasting, cook the wheat berries. Add the dry wheat berries to a saucepan along with 6 cups of water. Bring to a full boil, then cover and reduce heat to a simmer. Cook for 45-50 minutes, or until wheat berries are soft. Drain any remaining water, if any. Transfer to large serving bowl.
- Add the roasted vegetables to the bowl with the wheat berries, along with the chopped beets, kale, and goat cheese.
- In a small bowl, whisk together the ingredients for the dressing. Pour dressing over the salad and toss well. Enjoy!
What you’ll Need
240 g wheat berries
1 kabocha squash, peeled and chopped into small cubes
1 large head cauliflower, chopped into florets
1 package Love Beets Baby Beets – Honey & Ginger
3 handful baby kale
75 g goat cheese
80 ml olive oil
Zest of 1 orange
2 tablespoons orange juice
3 tablespoons cider vinegar
1 teaspoon pure maple syrup
1 teaspoon sea salt (or to taste)