Monika Woolsey was inspired to create this salad from a quinoa recipe at Perfect Pantry. She substituted local wheat berries for the quinoa and combined them with beets (the first Hip Veggies bag), oranges (the most recent artwork) and other local ingredients.
Ingredients
- 1 large Navel orange
- 1 cup cooked Ramona Farms wheat berries (approximately 1/3 cup uncooked)
- 4 medium beets, roasted and cubed
- 1/4 cup dried cranberries
- 1/4 cup sliced I'itoi onions (green onions may be substituted)
- 1/4 cup coarsely chopped pecans
- Pomegranate-Orange Vinaigrette (recipe link below)*
Instructions
Zest the orange and set the zest aside. Cut the orange in half. Peel and chop 1 half of the orange and juice the other half of the orange.
In a large mixing bowl, combine the orange segments, wheat berries, beets, cranberries, I'itoi onions and pecans.
*Pomegranate-Orange Vinaigrette recipe
Pour the dressing over the salad, and toss. Let sit for up to 1 hour at room temperature before serving.
Recipe from Monica Woolsey
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