I 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!
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:
- You could easily swap the carrot for roasted sweet potato, butternut squash, or pumpkin!
- Tomatoes aren’t in season during the holidays, so I swap the tomatoes for dried cranberries which add color, and texture.
- 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!
- 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
- ¼ cup each: olive oil and red wine vinegar
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- ¼ tsp each: salt and pepper
- Cover rye berries with 3 cups water in a rice cooker or on the stove top. Cook until tender, 40-50 minutes.
- Meanwhile, preheat oven to 425 F.
- Toss sliced carrots with a splash of olive oil and sea salt to taste on a parchment lined baking sheet.
- Roast in the preheated oven for 20 minutes, or until tender (exact time will depend on the size/thickness of the carrot slices).
- 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!).
- Mix together all ingredients for the dressing and set aside.
- Arrange salad on a large serving platter, or on 4 plates as a main dish.
- 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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