Roasted Asparagus Wheat Berry Salad with Arugula Pistachio Pesto
Roasted asparagus wheat berry salad with arugula pistachio pesto, basil, and shaved Manchego! A healthy and hearty springtime vegetarian main course salad.
Ingredients
Wheat Berries:
- 1 cup hard red wheat berries rinsed (see notes for substitution ideas)
- kosher salt
- extra virgin olive oil
Roasted Asparagus:
- 1 bunch fresh thick-stalk asparagus tough ends discarded
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
Arugula Pistachio Pesto:
- 2 medium garlic cloves
- 2 ounces baby arugula leaves
- 1½ ounces fresh basil leaves
- ¼ cup toasted pistachios plus more for garnishing
- ⅓ cup (80 mL) extra virgin olive oil
- 1 tablespoon (15 mL) fresh lemon juice
- kosher salt
- freshly ground black pepper
Garnishes:
- fresh basil leaves chiffonade
- toasted shelled pistachios roughly chopped
- fresh lemon zest
- Manchego or Parmigiano-Reggiano cheese, shaved
Instructions
- Preheat the oven to 450°F (230°C) with a rack in the center position.
- Cook the Wheat Berries: Bring a medium saucepan of salted water to a boil. Add the wheat berries and cook, stirring every so often, for 50 to 60 minutes, or until the wheat berries are tender and cooked through. Exact cook time will vary depending on how fresh the grains are. Drain and spread into a thin layer onto a clean sheet pan to cool them quickly. Drizzle and toss with a small dirzzle of olive oil. Cool completely at room temperature, or place in the refrigerator for 10 to 15 minutes to speed it up.
- Roast the Asparagus: As the wheat berries are finishing cooking, place the trimmed asparagus spears on a second half sheet pan. Drizzle with olive oil, sprinkle with kosher salt, and freshly ground black pepper, and toss. Distribute into an even layer, setting them apart. Roast for 12 to 18 minutes, flipping halfway, or until caramelized and tender. Remove and allow to cool on a rack while you prepare the rest of the salad.
- Make the Pesto: In a large processor, pulse the garlic cloves until finely minced. Add the arugula and basil leaves and pulse until coarsely chopped, scraping down the sides of the bowl as necessary. Add the raw pistachios and slowly pour in the olive oil, processing until mostly smooth. Transfer to container, stir in the lemon juice, and season to taste with salt and pepper.
- Assemble: Place the cooled wheat berries in a large mixing or serving bowl and generously toss with the arugula pistachio pesto (*you will most likely have some leftover pesto). Season the salad to taste with salt and pepper. Cut the roasted asparagus spears on a bias into 1-inch pieces, add to the wheat berries, and toss the mixture gently.
- Serve at room temperature or cold. Garnish the salad with chiffonade basil, coarsely chopped pistachios, freshly grated lemon zest, and shaved Manchego cheese (or Parmigiano-Reggiano) as desired.
- Leftover salad can be stored in an airtight container in the fridge for 3 to 5 days.
Tips for Success:
- This salad would also work perfectly with farro, an Italian grain similar in appearance to wheat berries. Use the same method above, but reduce the cook time to 25 to 35 minutes total.
- Try to seek out thick asparagus (as opposed to very thin spears) for this salad, as they are better suited for roasting. If you use thinner asparagus, reduce the roasting time as necessary.
- To store leftover pesto, place in a small container, cover with a thin layer of olive oil, and refrigerate or freeze. Slather leftover pesto on toast for breakfast, topped with a runny fried egg, or toss it with pasta!
Serving: 1serving, Calories: 446kcal, Carbohydrates: 40g, Protein: 12g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 22g, Cholesterol: 9mg, Sodium: 623mg, Fiber: 8g, Sugar: 3g