Recipe: Roasted Vegetables & Wheatberry Salad

I've been wanting to use the wheatberries I bought on a whim a while ago and this week was the week!

I used this recipe as the base.  I'm sure it's good as is, but I prefer roasted vegetables first coated in vinegar and had been meaning to make roasted, crispy kale.  When I can use non-local ingredients, I will add some plumped raisins or dried cranberries like the inspiration recipe.  The sweet hit would be nice.

However, the recipe below is addictive.  I never thought I would say that about root vegetables, let alone wheatberries, but there's something about it that is SO GOOD.  Maybe it's because the wheatberries are slightly chewy and nutty?  That the root vegetables roasted with thyme make you think of fall?  Whatever it is, this is good hot, cold and room temperature.  Perfect for lunch, a side to roasted chicken or potluck dish.

Ingredients
2 cup wheat berries

2 pounds assorted root vegetables; carrots, rutabagas, butternut squash, celery root, parsnips, etc, peeled and cut into thumbnail-sized cubes (I used carrots, parsnips & turnips)
1/2 large red onion, peeled and diced
1 bunch of kale, chopped
Olive oil
2 Tbsp balsamic vinegar
10 or so branches of fresh thyme
salt and freshly-ground black pepper


Directions
1.  Cook the wheatberries according to package instructions.  Preheat oven to 425*F
2.  Meanwhile, toss the chopped root vegetables in as much oil as you dare (I do just a Tbsp) and the vinegar.  Put on a roasting sheet topped with the thyme sprigs and sprinkled with salt & pepper.  Roast for 20-30 minutes, until done.
3.  Turn down the temperature of the oven to 300*F.  Toss the kale with a little oil (I just put a few drizzles) and then spread in a single layer on roasting sheet.  Bake for 20-25 minutes. (Alternatively, you could steam the kale, but I like the charred flavor the oven gives the tips)
4.  Toss cooked wheatberries with roasted root vegetables and kale.