Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette


This grain salad is bursting with the flavors of earthy mushrooms, nutty grains, and a hint of citrus. Feel free to substitute any of your favorites grains for the wheat berries such as farro, pearled couscous, or brown rice.

Makes 4 servings

Preparation time: 10 minutes
Cooking time: 15 minutes


8 ounces white button mushrooms, halved
1 tablespoon extra virgin olive oil
½ teaspoon fine ground sea salt
¼ teaspoon ground black pepper
2 cups cooked wheat berries, warm
2 green onions, sliced
2 tablespoons dried cranberries, chopped

2 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 teaspoon curry powder
¼ teaspoon fine ground sea salt


Preheat the oven to 400 degrees F.

Place the mushrooms on a baking sheet. Drizzle with the olive oil. Sprinkle with the ½ teaspoon salt and the pepper. Toss to coat. Bake for 10 minutes. Carefully stir the mushrooms, and bake for 5 more minutes, until tender.

Transfer the mushrooms to a medium bowl. Add the wheat berries, green onions, and cranberries.

Whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad. Toss to mix all ingredients. Serve warm.


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