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.

Author: Mushroom Council

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins

What You Need

  • 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

Dressing

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

What You Do

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Transfer the mushrooms to a medium bowl. Add the wheat berries, green onions, and cranberries.
  4. Whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad.
  5. Toss to mix all ingredients. Serve warm.
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