Warm Sweet Potato & Wheat Berry Salad with Feta & Toasted Pinenuts

Yesterday was cold and rainy in New York, which sent me straight to the kitchen. Summer is definitely coming to a close but that just means the start of some warm, comforting dishes. I wanted to use sweet potatoes, some leftover cauliflower I had in the fridge and the last cup of wheat berries I've been meaning to experiment with. The result: an amazing concoction that will take you straight into fall!

I've typically used wheat berries for a warm breakfast porridge with roasted fruit and nuts, but I was inspired by Kevin's (from Closet Cooking) Roasted Butternut Squash and Chickpea Wheat Berry Salad - it was exactly what I was looking for as a starting point, but I had to add a few things of my own. Laurie Gaugin's use of cauliflower and feta in the last issue of Vegetarian Times was also a huge inspiration.

If you've never had wheat berries, they are a great alternative to brown rice. They take longer to cook but you end up with a heartier and nuttier grain.

At first I thought I'd gone crazy adding too many ingredients, but I have to say if I made this again, the only thing I would do differently is add more sweet potatoes. This hearty salad is a great vegetarian entree when served with Kevin's Yogurt-Tahini, or you can skip the sauce if serving it alongside a protein. If you want a sweet take on the dish, I'd lose the chickpeas and use goat cheese, hazelnuts and some dried cherries. The recipe yields about 6 entree portions so it'd be a great side dish to take to a pot luck!

Warm Sweet Potato & Wheat Berry Salad
with Crumbled Feta and Toasted Pinenuts

3/4 cup wheat berries

2-1/4 cups vegetable broth
2 cups cauliflower florets
2 cups diced sweet potato (with skin on)
3 garlic cloves, peeled
2 tablespoons olive oil, divided
1/2 large red onion, thinly sliced (about 2 cups)
2 cans chickpeas, rinsed and drained
5 cups chopped kale
1/4 cup pinenuts, toasted
5 ounces feta cheese, crumbled
Salt and pepper to taste

Yogurt-Tahini Cream Sauce

2 tablespoons tahini
1/2 cup Greek yogurt (2%)
1 tablespoon lemon juice
1 roasted garlic clove
Salt to taste

1. Cook wheat berries in vegetable broth on low until chewy, about 45 minutes.
2. Preheat oven to 350 degrees. In large bowl, combine cauliflower, sweet potatoes, 1 garlic clove and olive oil, season with salt and pepper; toss until vegetables are coated with oil. Spread on baking sheet; bake until cauliflower is slightly brown and sweet potatoes are tender, about 35 minutes.

before

after

3. Meanwhile, slice remaining garlic cloves. Heat 1 tablespoon oil over medium-high heat. Add onions and garlic, cook and stir until onions are brown and tender, about 4 minutes. Add chickpeas; stir. Slowly add kale 1 cup at a time; cook and stir until kale is just wilted; remove from heat and set aside.4. Remove cauliflower and sweet potatoes from oven; set roasted garlic clove aside.
5. In large bowl, combine cooked wheat berries, chickpea-kale mixture, cauliflower and sweet potatoes; mix gently.
6. To make Yogurt Tahini Cream: In blender or food processor, combine tahini, yogurt, lemon juice, reserved roasted garlic clove and salt; whirl until smooth. Add water as needed.
7. To serve: Spoon wheat berry mixture onto large plate, garnish with crumbled feta, pinenuts and a dollop of Yourt Tahini Cream.