Cooking Light recently kicked off its nationwide “Light Up the Night” dinner series here in Atlanta at Empire State South. Partnering with chef Hugh Acheson, the magazine hosted a full-flavored (but light on calories!) five-course meal with cocktails and wine pairings.
My favorite dish of the evening was the fall wheatberry salad. Acheson and Cooking Light generously shared the recipe, which you’ll find below.
Toss the seeds, spices, salt and enough olive oil to lightly coat and bake at 300° until light golden brown. Transfer to a new bowl and toss with lemon juice.
Toss wheat berries, pumpkin, muscadines, arugula, and vinaigrette. Plate and sprinkle salad with goat cheese and toasted seeds.
Serves 4 to 6
–by Jenny Turknett, Food and More blog