Wheatberry and Persimmon Salad

Oncology Nutrition Recipe

Ingredients

8 Cups vegetable stock (to cook wheat berry)
4 Cups cooked wheat berries
4 – 5 Fuyu Persimmons, peeled and diced
¾ Cup toasted pumpkin seeds
1 ½ Cups honey crisp apples, diced
2 Cups Calabaza, diced and roasted;
2 Cups baby arugula
1 Cup parsley leaves picked

Directions

Cook the wheat berries in vegetable stock as directed on the package.
When cooked, place on a sheet tray and cool.
Meanwhile, dice the apples and squeeze a lemon on them to keep them from browning.
Dice the Calabaza, toss with olive oil and sprinkle with some pumpkin pie spice.
Roast at 375^◦for 10-15 minutes or until tender and cool off.
Once cooked, place all ingredients in a bowl and toss with the maple-pumpkin dressing.

Nutrition Facts:

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Wheatberry and Persimmon Salad

Ingredients

Directions

Nutrition Facts:

Upcoming Classes, Programs and Events

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