All this gorgeous sunshine today has me throwing open my windows and craving all the vibrant veggies. Could it be? My inner bear is done hibernating and is ready to get active? (even in the heart of winter here in Australia)  Eat ruffage? Yeah, not sure what the deal is…but I’m going to roll with it while the inspiration is here. I’ve been craving wholesome goods like wheat berries, and snatching up bundles of asparagus like an addict. A recent trip to the shop left me with an abundance of vitamin-rich veggies that you can feast on….no matter what season you’re in.


½ cup soft wheat berries
1 ¾ cups water
¼ teaspoon salt
1 cup peeled and cubed butternut squash
2 ears of corn
4 flying saucer squash
½ bunch asparagus (approximately a dozen spears)
3 green onions
¼ cup feta cheese
¼ cup dried cranberries
3 tablespoons vinaigrette (see recipe below)
Olive oil, salt and pepper for sauteing

1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.
2. Preheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.
3. Meanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.
4. Slice the summer squash into bite-sized pieces and saute in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.
5. Cut the asparagus crosswise, about ¼ inch thick, so that you get little “coins.” Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.
6. Add the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.

For  vinaigrette:
1/2 cup mellow white miso (or light yellow)
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup olive oil

Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth.

I love all the pretty colors and textures in this kitchen-sink dish. It all just screams “healthy” to me, and makes me feel like summer fun (and sun dresses) …..I WISH!!!  Enjoy ~ oxo

6 Responses to “SUNSHINE SALAD”

  1. So, I thought to comment on the other post
    but today I like this one the most
    it makes me think of sunshine
    and picnics beneath the trees
    cool refreshing salads
    a lovely red with some cheese
    and lying back on a blanket
    and watching the clouds above
    enjoying a wonderful day
    being with the one I love

    Just Say’n

  2. lifeinarecipe Says:

    I really think you have captured summer in a salad…another jewel to add to my recipe box!

  3. You have got me worrying that I am behind in trying all of these precious recipes. lol 🙂 I will get to them…soon. 🙂

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