Although a relatively easy salad, it does produce a bunch of dirty dishes thanks to preparing the elements separately in order to give them different flavor profiles.
I started by putting 2 cups of wheatberries in a pot and covering it with about double its depth in water. After it came to a boil, I turned it down to a low rolling boil. It needs about an hour of cooking to be done. You want it to be a bit toothy or al dente.
I cut up a small pumpkin, cleaning out the seeds and setting them aside to roast for salads. I put the pieces in a pot with water and let it boil until done. I tossed in a couple crushed cardamom pods to flavor the pumpkin. After it was done, I rinsed with cold water so I could easily remove the skin and chop into 1/2 inch pieces.
Meanwhile, in a skillet, I put a TBSP of olive oil on to heat. I added about 1 tbsp dried sage, 1/2 sweet onion diced, salt and pepper. After the onions were softened, but not caramelized, I added 8 diced mushrooms and sauteed.
By then the wheatberries were done and I strained them. I then added the cardamom flavored pumpkin and the sage flavored mushrooms. I then tossed in a handful of dried cranberries.
To dress, I mixed up a bit of mustard, a dash of sriracha and some baldamic vinegar. A bit of salt and pepper to taste and served.
It’s a warm salad, though it tastes good cold as well. The cardamom and sage flavors come as separate note, underscored by the tang from dried cranberries and balsamic – and a bit of heat with mustard and sriracha. It was delicious and a great addition to Christmas dinner.