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




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