Fennel Wheatberry Salad

Fennel Wheatberry Salad, with roasted summer squash and harukei turnips, raw kohlrabi, and olives, served on lettuce greens and with chevre on top.

This salad is perfect for using lots of the new and exciting veggies coming from the fields.  It can be served cold, which also suits the present weather we have been experiencing in New England.  When we bit into it, we found a grand array of textures: crunch from the raw kohlrabi, a little bit of mush from summer squash, a toothsome bit in the fennel and harukei turnips, a popping from the wheatberries and the lovely smoothness of goat cheese.  We were also greeted with a lovely array of tastes that melded into one nice feeling of summer.

Fennel Wheatberry Salad: (Serves 4)

  • 1 bulb of fennel, including greens, washed and chopped (keep the bulb pieces separate from greens and stems)
  • 4 hakurei turnips, washed and chopped
  • 4 summer squash, washed and chopped
  • 1 cup of wheatberries
  • 1 bulb of kohlrabi, washed, skinned and chopped
  • 1/4 cup of kalamata olives, pitted and chopped
  • 2 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 1/2 tsp salt
  • 1 small bunch crumbled dried thyme


  1. Bring wheatberries to a boil in 2 cups water.
  2. Simmer for ~45 minutes, until done.
  3. Preheat oven to 400 F.
  4. Put fennel (bulb), summer squash, and hakurei turnips in oiled baking pans.
  5. Bake for 10-15 minutes.
  6. Remove, let cool.
  7. Once wheatberries are done, drain and combine with baked vegetables.
  8. Add chopped fennel leaves, kohlrabi, olives, olive oil, vinegar, salt, thyme and stir to combine.
  9. Refrigerate to cool.
  10. Serve on washed greens with sliced chevre (goat cheese) and sprinkle with freshly ground pepper.

We had the same dessert as last night, gingerbread with sweetened yogurt and fresh cherries, still delicious.

Gingerbread, yogurt, cherries- quick and easy dessert.

What we have been eating for breakfast:  Blueberry Smoothies

This week in leu of the hot weather and the fact that we might eat all the bread we made last week in just a few days, we decided upon smoothies for breakfast this week.  We still have a lot of frozen blueberries from last year- we had picked over 26 pounds in our obsessive PYO forays!  We also had some old vegan protein powder we have been meaning to eat up.  Perfect way to use them: blueberry smoothies. They have been delish and also surprisingly filling. Also amazing in color:

Blueberry Smoothie, or more appropriately 'purple drink'

Blueberry Smoothies (one serving):

  • 1 1/2 cup frozen blueberries
  • 1/4 cup yogurt
  • 1/4 cup rolled oats (complex carbs go a long way in sustaining us)
  • 1 tbsp of protein powder
  • 2/3 cup soy milk

Blend until smooth.  Add more soy milk if too thick to properly blend. Enjoy!

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One Response to Fennel Wheatberry Salad

  1. Tes says:

    I love the salad recipe. It seems healthy and flavourful. Thanks for sharing.

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