Roasted Red Pepper Grain Salad

Made with hearty soaked whole grains, a tangy roasted red pepper sauce, and filled with olives and other veggies, this salad is great as a side or add a protein for a power packed bowl!

• Sarah Gorman

Ingredients

• 2 cups whole grains* (I used hard winter wheat from Portwood Acres)

• 1 pint cherry tomatoes*, halved

• 1 bunch kale*, chopped

• 2 sweet peppers*, diced

• 2 medium cucumbers, diced*

• 1 cup olives, halved

• 1 red onion*, diced

• 1 cup feta cheese*

• Sauce:

  • 1 jar of roasted red peppers (or roast 2-3 fresh peppers* from the Market!)

  • 2 garlic cloves*

  • 1 teaspoon honey* or maple syrup*

  • 1/4 cup balsamic vinegar

  • 1/3 cup olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly cracked black pepper

  *These ingredients can be found at the Harrisonburg Farmers Market

Method

1. The day before you plan to make this recipe, soak your grains. Cover them with about 2 inches of water, cover and set aside.

2. Drain and rinse your grains after soaking and prepare according to the specifications of the grain you’re using. I typically do a 1:2 ratio of grains to salted water, bring them to a boil, and simmer covered until softened. For the hard winter wheat, this took about 30 mins. Soaking the grains cuts down on cooking time and makes them easier to digest. If you’re dairy-tolerant, add a tablespoon of whey or whole milk plain yogurt to your soaking water for a little ferment-y goodness!

3. Once grains are cooked, drain any excess water and set aside until cool.

4. Once cooled, add halved tomatoes, chopped kale, diced peppers and cucumbers, halved olives, diced onion, and feta. Stir to combine.

5. Add all sauce ingredients to a blender or food processor and pulse until silky. Pour over salad ingredients and stir to combine. Add protein for a whole meal or enjoy on its own as a snack or side!