Roasted Mushroom and Wheat Berry Salad
Recipe courtesy of the Mushroom Council
Ingredients
- 8 ounces white button mushrooms halved
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups cooked wheat berries warm
- 2 green onions sliced
- 2 tablespoons dried cranberries chopped
Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 teaspoon curry powder
- 1/4 teaspoon kosher salt
Instructions
- Heat oven to 400° F.
- Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
- Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
- To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.