the taste space

Wheat Berry Salad with Pomegranate-Roasted Vegetables

Posted in Favourites, Mains (Vegetarian), Salads by Janet M on August 19, 2011


My brother and sister-in-law moved into their new condo the week after us. Their place is spotless, nearly everything has been put away, and they are meticulously figuring out which furniture they still want to buy. They are missing dining chairs, though, but told us we could come over for dinner once they arrived. In about…. 16 weeks (eek!!).

Rob and I, on the other hand, have a functional house. We combined both of our stuff, miss-matched in all its glory. While the house is mostly functional for day-to-day living, we still have a lot of unpacked boxes in our offices and in the basement. With Rob’s old mattress and boxspring in the living room along with our 3 bikes. But despite that, we have not put our social calendar on hold until we clean house. We are still having fun, opening our messy home to our friends and family as an easy place to gather.


We have gotten better at the barbecue thing, which is where Rob usually hangs out. Which is a blessing in disguise, because when I made this salad, I knew I would be a goner if I had to man the roasted veggies. Not because it is difficult, rather it is difficult to stop snacking on the tasty veggies! I honestly roasted a bunch of asparagus but you will have a hard time finding it in the salad because I probably ate half of it straight off the barbecue. ;)


Let me back up a bit: I had a recent hankering for pomegranate-roasted vegetables.  I wanted to add them to a wheat berry salad. At first, I scoured the web for other pomegranate-grilled vegetables, but then I remembered I already knew the perfect glaze!  Last year, I made a delectable pomegranate-glazed salmon that combined a simple glaze of pomegranate molasses with olive oil, but then it was heightened with fresh lemon juice, maple syrup and chopped basil.

Therefore, I based my new recipe on that template, adding more pomegranate molasses and less maple syrup, because I wanted a more pronounced deep pomegranate flavour. Pomegranate molasses can be tart, so taste as you go. Little did I realize how similar this dressing was to my Turkish Bulgur Salad, of former Best Salad Ever fame. With all the roasted veggies, it is kisir on steroids. Or maybe just a winning Janet original.


This is my submission to Deb for this week’s Souper Sundays, to this month’s Healing Foods featuring zucchini, to this month’s Simple and in Season and to Ricki’s Summer Wellness Weekends.

(more…)