Wheat Berry Broccoli Salad with Meyer Lemon Vinaigrette & Toasted Buckwheat Groats

This post comes from our contributor Jill of a Better Happier St. Sebastian.

Wheat Berry Broccoli Salad with Meyer Lemon Vinaigrette & Toasted Buckwheat Groats
serves 2

Ingredients:
1 large head of broccoli, cleaned and trimmed
1/2 cup wheat berries
1/4 cup buckwheat groats
2 tbs olive oil, divided
3 tbs meyer lemon vinagrette (recipe to follow)
salt and pepper

Preheat oven to 425°. In a large bowl, toss broccoli with 1 tbs olive oil and salt and pepper. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from oven, flip broccoli pieces and roast an additional 5 minutes. Set aside to cool.

Meanwhile, in a medium saucepan with a tight fitting lid, bring 1 1/2 cups of water to a boil. Once boiling, add a pinch of salt and wheat berries. Stir, return to a boil, then reduce to a simmer and cover and cook for 30 minutes. After 30 minutes, check for doneness. The wheat berries should be chewy but not tough. If necessary, cook them in additional 5 minute increments until done. When they are finished cooking, drain wheat berries, transfer to a bowl and toss with 1 tbs olive oil.

In a cast iron skillet over medium-high heat, toast buckwheat groats until they begin to brown slightly, about 3-5 minutes. Watch carefully and stir, taking care not to burn them.

To serve, combine wheat berries and broccoli. Toss with Meyer lemon vinaigrette (recipe below) and top with a sprinkling of toasted buckwheat groats.

Meyer Lemon Vinaigrette

Ingredients:
1 meyer lemon, juiced
3 tbs olive oil
2 tsp honey
1 tsp garlic powder
1 tsp herbs de provence
salt and pepper

In a small non reactive bowl, whisk to combine meyer lemon juice, honey, herbs de provence, garlic powder and salt and pepper. Slowly whisk in olive oil until vinaigrette is emulsified.