HEIRLOOM CARROT & WHEAT BERRY SALAD
MAKES 2 ENTRÉES OR 6 SIDE SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1½ HOURS 1 cup wheat berries, rinsed 450 g heirloom carrots, halved lengthwise (about 6 carrots) 1 large red onion, cut in wedges 1 tbsp olive oil ½ tsp salt ½ cup Mixed Herb Vinaigrette (see recipe, opposite) ½ cup crumbled feta cheese ¼ cup packed chopped fresh parsley Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In large saucepan of boiling salted water, cook wheat berries according to package directions. Drain and rinse under cold water; drain again.
Meanwhile, arrange carrots and red onion in single layer on prepared pan; drizzle with oil and sprinkle with salt, tossing to coat. Roast until carrots are tender and red onion is browned, 25 to 30 minutes.
Reserving 3 tbsp of the Mixed Herb Vinaigrette, in large bowl, stir wheat berries with remaining Mixed Herb Vinaigrette. Stir in carrots, red onion and feta. Arrange on platter; drizzle with reserved Mixed Herb Vinaigrette and sprinkle with parsley.
PER SIDE SERVING about 443 cal, 9 g pro, 24 g total fat (5 g sat. fat), 53 g carb (10 g dietary fibre, 11 g sugar), 17 mg chol, 971 mg sodium, 611 mg potassium. % RDI: 16% calcium, 21% iron, 188% vit A, 27% vit C, 26% folate.