Grain Salad | foodsciencenerd.com

Summer Sunset Grain Salad

Posted on Posted in Nutrition Information, Recipes

Ah, summer.  I’m not a fan of the sticky, sweaty weather, but I do quite enjoy the food out there!  I was inspired this week to make a whole grain salad filled with local veggies, particularly because my boyfriend isn’t here to complain about eating it.  As I wandered around the farmers’ market, I started to make note of all the colors that I could mix in- red tomatoes, yellow squash, orange beets, green beet tops (not the first time I’ve made use of those!).  It started to look like a sunset!  Grain Salad | foodsciencenerd.com

So, I figured that these flavors would go well together roasted and mixed in with a whole grain.  I chose buckwheat groats that I found in the bulk section of Whole Foods, because why not?  Well, I’ll tell you why not (it was not a good spontaneous choice).  I think I overcooked them, but they were grainy and mushy at the same time.  Not ideal.  Next time I make this meal, I will definitely choose another grain, like whole wheat couscous or bulgar wheat, either of which would be completely chewy and delectable with these vegetables.  It’s pretty though!

Grain Salad | foodsciencenerd.com

Of course, I had to add cheese.  Feta was my first choice because both the flavor and the grainy texture would blend in well with a whole grain and bite-sized veggies.  I was at least right about that one!  Yum.  I also made a lemon vinaigrette to toss with the grains, which was a good choice to balance out the richness of the grain, the saltiness of the cheese, and the bittersweetness of the vegetables.

Grain Salad | foodsciencenerd.com

I only made about 1/3 cup of the dressing, which was plenty when the salad was hot.  However, if you want to eat this salad cold, which is a totally reasonable and delicious option, I would recommend adding more after the salad cools, as cold dulls flavor. All in all, it was a delicious and healthy meal to eat for lunch all week!

Summer Sunset Grain Salad

Summer Sunset Grain Salad

Ingredients

  • 1 1/2 cups whole grain (i.e. couscous, pasta, bulgar, brown rice)
  • 1 cup each yellow squash, tomatoes, orange beets, and beet greens, chopped to bite-size
  • 1/2 cup olive oil, divided
  • 1/4 cup lemon juice
  • 1 Tbsp grainy mustard
  • 4 oz crumbled feta, plus more for topping if desired
  • Salt
  • Freshly ground pepper

Directions

  1. Preheat oven to 400F.
  2. Prepare the whole grains to just al dente according to package directions. Chop the vegetables.
  3. Toss the beets and squash with olive oil, salt, and pepper and spread in a single layer on a lined sheet pan. Roast for 20-25 minutes.
  4. When the grains are done and cooling, stir the vegetables and add in the tomatoes and greens. Roast for another 5 minutes. Remove and let cool slightly.
  5. Meanwhile, whisk together 1/4 cup olive oil, lemon juice, and mustard with salt and pepper to taste.
  6. Mix the grains, vegetables, cheese, and vinaigrette. Add more vinaigrette and cheese, if desired, for serving.
http://www.foodsciencenerd.com/summer-sunset-salad/

2 thoughts on “Summer Sunset Grain Salad

  1. Wow! This salad sounded so delicious, and the pictures were so awesome, that I had to try it myself.
    So easy to make and everyone loved it.
    Thanks so much for posting this, it’s perfect for when the weather is hot and sticky. ( I used brown rice and it turned out to be an excellent choice, but I bet orzo would be good too)/
    Anyway, thanks again, I’ll be back for more – I’m off to read your recipe archives… 🙂
    Ted

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