After a grain-salad happy summer, it’s time to transition. Yes, we’ll still be combining grains with vegetables and herbs and tossing with dressing, but the vegetables and herbs are changing.
Read more: Wheatberry Salad with Zucchini and Snap Peas
So is the cooking method. Rather than grilling, we’re roasting. In this case, fennel, squash and two kinds of cauliflower.
More recipes: Sour Cherry Farm Salads.
And just like our summer grain salads, these are endlessly adaptable. Have at it! And have fun.
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