Roasted Carrot and Green Bean Rye Berry Salad

Roasted Carrot and Green Bean Rye Berry Salad by Alison's AllspiceI have recently fallen in love with rye berries!  They are a tangy alternative to my favorite grain, wheat berries, and make awesome salads, like this roasted carrot and green bean rye berry salad!

When I was making this recipe, I was just using up some ingredients from the fridge to make a meal.  After I started plating the salad, I realized that it would make a perfect vegetarian main dish for holidays!

Roasted Carrot and Green Bean Rye Berry Salad by Alison's Allspice Roasted Carrot and Green Bean Rye Berry Salad by Alison's Allspice Roasted Carrot and Green Bean Rye Berry Salad by Alison's Allspice Roasted Carrot and Green Bean Rye Berry Salad by Alison's Allspice What are your go-to dishes for Thanksgiving and Christmas?  In the past I have made a savory butternut pie, or vegan gravy for mashed potatoes.  This year, I think this salad is on the menu!

Variations to the Roasted Carrot and Green Bean Rye Berry Salad recipe:

  1. You could easily swap the carrot for roasted sweet potato, butternut squash, or pumpkin!
  2. Tomatoes aren’t in season during the holidays, so I swap the tomatoes for dried cranberries which add color, and texture.
  3. Any fresh herb will make a delicious garnish. I used cilantro because I keep it on hand, but dill, parsley, thyme, or chives would all be excellent choices as well!
Roasted Carrot and Green Bean Rye Berry Salad
 
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Recipe type: Main
Cuisine: American
Serves: 4 main dish servings
Ingredients
  • 1 cup rye berries
  • 2 large carrots, scrubbed and sliced diagonally
  • Splash olive oil
  • Sea salt, to taste
  • 3 cups fresh green beans, trimmed
  • 1 cup halved cherry tomatoes
  • ½ cup crumbled feta cheese
  • Fresh herb of choice for garnish
Dressing
  • ¼ cup each: olive oil and red wine vinegar
  • 2 garlic cloves, minced
  • 1 tsp Dijon mustard
  • ¼ tsp each: salt and pepper
Instructions
  1. Cover rye berries with 3 cups water in a rice cooker or on the stove top. Cook until tender, 40-50 minutes.
  2. Meanwhile, preheat oven to 425 F.
  3. Toss sliced carrots with a splash of olive oil and sea salt to taste on a parchment lined baking sheet.
  4. Roast in the preheated oven for 20 minutes, or until tender (exact time will depend on the size/thickness of the carrot slices).
  5. Meanwhile, steam green beans on the stove top or in the microwave until bright green, but still crisp-tender (in other words, don't let them get mushy!).
  6. Mix together all ingredients for the dressing and set aside.
  7. Arrange salad on a large serving platter, or on 4 plates as a main dish.
  8. Layer salad with rye berries, green beans, roasted carrots, fresh tomatoes, and feta cheese. Drizzle with dressing, and garnish with fresh herbs.
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