Warming Winter Wheat Berry Salad

It has been awhile since I've posting something. Terrible! I've had to put it off though because of school and work. Busy, busy, busy. Let me tell you. This weekend in particular, over three days i worked 24 hours! I can't really complain since I walk away with tips though. Which is good becaaaaaause.... I am going to San Francisco tomorrow! Woo hoo! Yeah for Spring break and yeah for mini-vacations. I'm thrilled! I'll take lots of pictures and let you know about our travels, it's a must in my book. But for now, I have this fantastic wheat berry salad to share. For all of you that have not tried wheat berries they are a treat. Full of texture. Full of nuttiness. Full of chewiness. Full of body. So good. 

Warming Wheat Berry Salad

Inspired by: My New Roots

Ingredients:

2 cups wheat berries

1/2 pound carrots

1/2 pound brussel sprouts. 

1 small red onion

6 garlic cloves

olive oil

2 tsp sea salt

parsley

about 25 kalamata olives

1/2 cup almonds

Dressing:

1 1/2 lemons zested and juiced

3 tbsp olive oil

1 tbsp agave or maple syrup

1/2 tsp cinnamon

1 tsp cumin

sea salt 

Directions:

Soak wheat berries overnight or for 8+ hours. 

Measure 6 cups of water and add to a large pot along with wheat berries.

Add 1 tsp of sea salt and bring to a boil. Once boiling, reduce to a simmer and cook for approximately one hour. 

Preheat oven to 425 degrees F. Evenly spread brussel sprouts onto a large rimmed baking sheet. Drizzle with olive oil to coat and toss. Generously season with kosher salt. Roast in the over for 10 minutes.

While roasting, wash and slice carrots lengthwise from top to bottom, then once more on each half. Slice the carrot across width wise so you have 8 carrot slices. 

Mince the garlic. Toss with olive oil, sea salt and carrots in a separate bowl. After 10 minutes, remove brussel sprouts and add carrots, toss about to distribute heat. 

Roast for another 15 minutes or until golden brown and slightly caramelized.

Make the dressing by combing al of the ingredients and whisking well. 

Remove wheat berries for heat, drain and rinse under cool water. (You will know they are fully cooked when some of the wheat berries have split open). Combine wheat berries with dressing, slivered red onion, olives, and chopped parsley. Marinate for as long as possible or fold in the carrots as soon as they are roasted to your liking. Serve warm or cold and garnish with chopped almonds.