Petitchef

Roasted butternut squash, celery root and kohlrabi wheat berry salad

Main Dish
5 servings
15 min
55 min
Very Easy

Ingredients

Number of serving: 5

For the Salad:

250 mL wheat berries, cooked

30 mL olive oil

1 pound celery root; peeled and cut in 1/2 inch pieces

1 pound butternut squash; peeled and cut in 1/2 inch pieces

5 kolhrabi; peeled and cut in 1/2 inch pieces

1/4 red onion; finely chopped

watercress to taste, stem removed


For the Dressing:

1 to 1/2 tablespoon light miso

45 mL tahini

1 1/2 teaspoon mustard

1 to 2 tablespoon lemon juice

60 mL orange juice

Preparation

  • Preheat the oven at 400 F degrees. Toss the vegetables with olive oil and place them on a parchment-lined baking sheet.
  • Bake in the oven for about 50 minutes until tender, stirring occasionally.
  • Meanwhile, Mix all the dressing ingredients in a medium bowl. When the veggies are roasted.
  • Mix the salad ingredients together in a large bowl. Add the dressing and mix well.

Photos

Roasted Butternut Squash, Celery Root and Kohlrabi Wheat Berry Salad, photo 1
Roasted Butternut Squash, Celery Root and Kohlrabi Wheat Berry Salad, photo 2
Roasted Butternut Squash, Celery Root and Kohlrabi Wheat Berry Salad, photo 3

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