Harvest Whole Grain Salad


Harvest Whole Grain Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
I was inspired to create this recipe after the first year I volunteered with the High Park Children's Garden. I came home from spending the day in the October sunshine wanting to create something special. Intact grains, like the ones in this recipe are the way we should be eating starches. Your body has to work harder to break down and digest whole grains that processed ones, and this gives you a long, steady supply of energy, maintaining healthy blood sugar levels.
  • 1 handful each kamut, wheatberries and oat groats
  • 1 small handful each quinoa and amaranth
  • 1 sweet potato, small dice
  • ½ butternut squash, small dice
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • pinch sea salt
  • 2 tbsp extra virgin olive oil
  • good handful chopped parsley
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ¼ red onion, small dice
  • 1 tbsp grated ginger
  • ¼ cup organic cider vinegar (with Mother)
  • ½ cup extra virgin olive oil
  • ½ cup chopped walnuts
  • ½ cup pumpkin seeds
  1. Combine the kamut, wheatberries and oats with 5 parts cold water. Bring to a boil, lower to simmer and cook, skimming frequently for 45 minutes. Drain and set aside.
  2. Combine the quinoa and amaranth with 2 parts water, bring to a boil and cook 15 minutes. Drain and add to the other grains.
  3. While the grains are cooking, toss the sweet potato and squash with the cinnamon, nutmeg, sea salt and olive oil. Coat well, spread on a rimmed baking sheet and bake at 350 for about 35 mins. Add to the grains when fully cooked.
  4. Meanwhile, combine the remaining ingredients and mix well.
  5. Now toss the dressing with the grains and vegetables until well combined.
  6. Serve on it's own, as a side dish or on a bed of mixed greens.

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