The birds fly south. The bears hibernate. Where does broccoli salad go for the winter? Right here, says Abra Berens in her book Ruffage: A Practical Guide to Vegetables. Enjoy it fresh from the oven and at your desk the next day.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. In a 15x10-inch baking pan, toss broccoli with glug (2 to 3 tablespoons) of canola oil; spread in pan. Roast until golden brown and crispy, about 20 minutes. Remove from the oven; sprinkle with cheese. Add remaining ingredients; toss. Season to taste with salt and pepper.

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*PREP TIP

Wheat berries are wheat before it's been turned into flour. They cook up chewy and nutty and are a hearty alternative to rice. (If you can't find wheat berries, substitute farro or barley.) To cook: In a large saucepan heat 2 tablespoons olive oil over medium-high heat. Add 1 cup uncooked wheat berries and 1 teaspoon salt. Cook and stir until toasted, about 2 minutes. Add 4 cups water and bring to a boil. Reduce to medium-low heat. Simmer, covered, until the grains are tender, about 50 minutes to 1 hour. Drain any excess water.

Nutrition Facts

526 calories; 29 g total fat; 5 g saturated fat; 5 g polyunsaturated fat; 18 g monounsaturated fat; 11 mg cholesterol; 665 mg sodium. 634 mg potassium; 58 g carbohydrates; 12 g fiber; 15 g sugar; 14 g protein; 0 g trans fatty acid; 1187 IU vitamin a; 138 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 103 mcg folate; 0 mcg vitamin b12; 189 mg calcium; 3 mg iron;

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