Roasted Root Vegetable and Wheat Berry Salad

Ingredients

• 1 1/2 cup wheat berries or farro
• One bay leaf
• 2 pounds assorted root vegetables
• 1 large red onion, peeled and diced
• 1/3 cup plus 2 tablespoons olive oil
• 10 or so branches of fresh thyme
• Salt and freshly-ground black pepper
• 1/2 cup dried cranberries or cherries, coarsely chopped

Directions

1. Heat the oven to 425ºF (220ºC). Set about 2 quarts (2l) of well-salted water over high heat and bring it to a boil. Add the wheat berries and the bay leaf, then simmer until the grains are cooked but retain some chew. The exact timing will vary by type, but plan on 40-60 minutes.
2. As the wheat berries cook, put the diced vegetables on a baking sheet with the onion, 2 tablespoons of olive oil, and the thyme. Season with salt and pepper, then toss everything together right on the pan.
3. Roast the vegetables on a rack in the lower third of the oven for 20 minutes, stirring them once halfway through. They are ready when they are tender all the way through and nicely browned around the edges.
4. When the wheat berries are done, drain them thoroughly and remove the bay leaf. Put the grains in a bowl, add 1/3 cup (80 ml) of olive oil and the dried fruits, and stir until everything is well combined. Taste and add more salt if it needs it.
5. Fold in the roasted root vegetables. The thyme branches can stay if you like that rustic little bit, or you can pull them out. Taste once more and adjust with more salt, a few grinds of black pepper, and extra olive oil if you want. If it needs a brighter finish, add a splash of acid, such as vinegar, or use any of the additions below.