janet @ the taste space

Wheat Berry Salad with Pomegranate-Roasted Vegetables

In Favourites, Mains (Vegetarian), Salads on August 19, 2011 at 5:42 AM

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 pomegranategrilled 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.

Wheat Berry Salad with Pomegranate-Roasted Vegetables

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.

Wheat Berry Salad with Pomegranate-Roasted Vegetables

1 cup dry wheat berries
2 cups vegetable broth, or water

1 yellow squash, cut into thick slices
1 zucchini, cut into thick slices
1 red bell pepper, thickly sliced
1 bunch of asparagus, ends trimmed
1 large red onion, cut into large wedges
2 cups cherry tomatoes, halved if big

2 tbsp pomegranate molasses
2 tbsp extra-virgin olive oil
1/4 tsp Aleppo chili pepper, or to taste
Salt and pepper to taste

Zest and juice from 1 lemon
1 tbsp pomegranate molasses (taste first to see if it needs it)
1/4 tsp agave nectar or maple syrup, to taste
1/4 cup chopped basil

1. Place wheat berries in a saucepan with the vegetable broth, cover with additional water if needed and bring to a boil. Reduce heat and allow to simmer for 60-75 minutes until plumped and tender. If they become exposed, add more water. Drain and set aside.

2. Meanwhile, cut the veggies except the tomatoes, into large chunks so that they won’t fall into your barbecue. You could also cut them smaller if you are going to use your oven (preheat oven to 400F). Place into a large bowl. Place the tomatoes in a single layer on a baking sheet lined with aluminum foil.

3. Mix together the 2 tbsp of pomegranate molasses, olive oil, chili flakes, and salt and pepper to taste. Toss with the chopped vegetables and let marinate until your barbecue or oven is ready.

4. Place vegetables on barbecue, reserving excess marinade. Add that marinade to the tomatoes.  Grill vegetables on barbecue for 15 minutes, flipping half-way. The times will vary depending on how thick your veggies are. Remove from barbecue, let cool and cut into bite-size pieces and place in he big bowl.

5. After your vegetables are done, place baking tray in barbecue and roast tomatoes until softened. The peels may come off, and that’s ok. This could take around 5-10 minutes. Remove from heat and allow to cool. Toss the tomatoes, and the juice/leftover marinade with the other roasted vegetables in a big bowl. Add lemon juice and zest, additional pomegranate molasses (if needed- I like mine tart!) along with some agave nectar or maple syrup, to taste.

6. By this time, hopefully your wheat berries are done. Combine with the vegetables. Stir in chopped basil. Season with salt and pepper to taste.

Serves 6-8.

  1. Heh, I ate a few of the asparagus off the barbecue grill, too. I guess you liked them, too!

  2. My kind of recipe, all the way! Love everything about it – wheat berries have such great texture, I definitely don’t prepare it often enough

    great photos too!

  3. Beautiful recipe. This makes me long for winter with that pomegranate! It could also have something to do with this 95 degree heat. 🙂

  4. This looks gorgeous! I think wheat berries make some of the best grain salads because they hold their shape and texture so amazingly.

  5. i don’t eat wheatberries, but the veggies look delicious! i love the colors ❤

  6. I dont bother to finish that whole plate, delicious colourful salad..

  7. This looks fantastic. That first photo just had me drooling! Love the idea of the pomegranate molasses–yum. And how lucky that Rob likes to BBQ–less work for you! 😉

    Thanks for submitting this to WW this week! 🙂

  8. The sweet and tangy flavor of the pomegranate must make these veggies really pop! And the crunch of wheatberries…totally my favorite. I never let a little mess get in the way of my entertaining either…life is too short to worry about such things!

  9. So colorful and what a great way to make those roasted vegetables come alive. Thank you for sending it to Souper Sundays. 😉

  10. Looks delicious. I love all the colorful vegetables. Thanks for submitting to the Healing Foods event!

  11. I’m pretty sure this isn’t the first time I’ve visited your blog and wondered, “why don’t I use my pomegranate molasses more often?” You are so good with it!

  12. This sound so good! I’ve been getting lots of zucchini, squash and tomatoes in my CSA so I’ll be saving this recipe to try. I worry too much about the state of my home to have people over too often! Which is silly and I should just have people over.

  13. A lovely recipe! Thanks for entering it into Simple and in Season!

  14. […] sharing this very striking and seasonal Wheat Berry Salad with Pomegranate Roasted Vegetables And look at this one…a Chinese Sweet and Sour Cabbage with Tofu Followed by […]

  15. […] August 2011: Amy hosted the event on her blog Savory Moments with Zucchini as the theme. Winners of the event are Tigerfish of An Escape to Food and Janet from the Taste Space. […]

  16. […] Grilled Rosemary Garlic Corn Rob’s Grilled Pineapple with Lime and Chile Flakes Lemon Asparagus Quinoa Toss Dragon Quinoa Bowl with Roasted Vegetables and a Miso Gravy Wheat Berry Salad with Pomegranate-Roasted Vegetables […]

  17. Totally my kind of salad!!! Love it..

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