Have you ever had a coworker peer over your shoulder at your lunch and proclaim “wow! that looks really … healthy…” Let me warn you in advance that this salad will definitely get the reaction. So just calmly thank your coworker because you’ll be prepared.
I’ve failed to make a balsamic reduction about ten million times. I’ve reduced not enough and just had extra pungent vinegar. I’ve reduced too much and made rock candy. I’m still not sure what voodoo magic J had to work to save that pan. By some rule of randomness, I finally succeeded, but I’m not sure I could repeat the feat. I’m always aiming for a thickness just this side of maple syrup, which I think is how I overshoot and end up with vinegar rock candy instead. That said, you can drizzle olive oil and balsamic vinegar over this and skip the rock candy experiment all together.
Wheat berries are my favorite grain, and I had some lentils asking to be cooked, so that’s how this combination came about. Toss in some roasted butternut squash and some yellow colored sweet potato from Berkeley Bowl, and here we are. Surprisingly delicious, for a dish literally thrown together.
Wheat Berry, Lentil and Roasted Butternut Squash Salad
- 2 cups cooked wheat berries (cook dried wheatberries in a 1:3 ratio of grain to water)
- 2 cups cooked lentils (cook lentils in a 1:4 ratio of lentils to water, drain when soft)
- 1 medium butternut squash, cubed and roasted
- 1 small sweet potato, cubed and roasted
- 3/4 cup balsamic vinegar
- In a small saucepan, heat the balsamic vinegar. When it has reduced by about half, remove it from the heat and pour into a small bowl. The vinegar will thicken as it cools.
- Combine the remaining ingredients in a large bowl, and drizzle the balsamic reduction over the salad.
- May be served warm or cold.