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Fall wheat berry salad recipe from Hugh Acheson and Cooking Light

Hugh Acheson's wheat berry salad (courtesy of Cooking Light)

Hugh Acheson's wheat berry salad (courtesy of Cooking Light)

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.


Vinaigrette:

  • 1 Tbs chopped shallot
  • 1/2 Tbs chopped ginger
  • 1/2 Tbs chopped garlic
  • 1 Tbs chopped parsley
  • 1 Tbs minced rosemary
  • I tsp mustard seed
  • 2 Tbs white wine vinegar
  • 1 tsp chili flake
  • Salt and pepper to taste
  • 1 cup Georgia olive oil

Toasted seeds:

  • 1 cup pumpkin seeds (you can substitute sunflower or other seeds)
  • 1 tsp cayenne
  • 2 tsp paprika
  • 2 tsp salt
  • olive oil
  • 1/2 lemon, juiced

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.

Salad:

  • 4 cups cooked Sonora wheat berries
  • 4 oz good local goat cheese
  • 2 cups pumpkin, diced and blanched
  • 1 cup muscadines, cut in half and seeds removed
  • 1/2 lb arugula, ( or other lettuce)

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

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