📝 About This Recipe
This robust salad celebrates the deep, earthy character of whole rye berries, a staple grain of Northern Europe known for its incredible chew and nutty profile. Paired with caramelized roasted root vegetables, tart dried cranberries, and toasted walnuts, it offers a sophisticated balance of sweet and savory notes. This dish is not only a nutritional powerhouse but also a beautiful centerpiece that stays fresh for days, making it perfect for both elegant dinners and gourmet meal prepping.
🥗 Ingredients
The Grains
- 1 cup Whole Rye Berries (soaked overnight for faster cooking)
- 4 cups Water or Vegetable Stock (for simmering)
- 1 teaspoon Kosher Salt (to season the cooking water)
Roasted Components
- 1 large Sweet Potato (peeled and cut into 1/2-inch cubes)
- 2 medium Parsnips (peeled and sliced into half-moons)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Dried Thyme
Maple-Cider Vinaigrette
- 3 tablespoons Apple Cider Vinegar (unfiltered preferred)
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- 1 teaspoon Dijon Mustard
- 1 small Shallot (finely minced)
- 1/3 cup Extra Virgin Olive Oil (high quality)
Fresh Additions & Crunch
- 2 cups Baby Arugula (tightly packed)
- 1/2 cup Dried Cranberries (unsweetened if available)
- 1/2 cup Walnut Halves (toasted and roughly chopped)
- 1/4 cup Flat-Leaf Parsley (chopped)
- 1/2 cup Feta Cheese (crumbled (optional for vegan version))
👨🍳 Instructions
-
1
Rinse the rye berries thoroughly in a fine-mesh sieve under cold running water until the water runs clear.
-
2
In a large heavy-bottomed pot, combine the rye berries, 4 cups of water (or stock), and a teaspoon of salt. Bring to a boil over high heat.
-
3
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer. If soaked overnight, they will take 45-50 minutes; if unsoaked, they may take 60-75 minutes. They should be tender but still have a distinct 'pop' when bitten.
-
4
While the grains simmer, preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and parsnips with 2 tablespoons of olive oil, thyme, salt, and pepper on a large baking sheet.
-
5
Roast the vegetables for 25-30 minutes, tossing halfway through, until they are golden brown and tender. Remove from oven and let cool slightly.
-
6
Prepare the vinaigrette by whisking together the minced shallot, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.
-
7
Slowly drizzle in the 1/3 cup of olive oil while whisking constantly to create a smooth, emulsified dressing. Season with salt and pepper to taste.
-
8
In a small dry skillet over medium heat, toast the walnut halves for 3-5 minutes until fragrant and slightly darkened. Remove immediately and chop roughly.
-
9
When the rye berries are finished, drain any excess liquid and transfer the hot grains to a large mixing bowl.
-
10
Pour half of the vinaigrette over the warm rye berries. This allows the grain to absorb the flavors as it cools. Let sit for 10 minutes.
-
11
Add the roasted vegetables, dried cranberries, walnuts, and chopped parsley to the bowl with the rye berries.
-
12
Just before serving, gently fold in the baby arugula and the remaining vinaigrette. Top with crumbled feta cheese if using.
-
13
Taste and adjust seasoning with a final pinch of salt or a squeeze of lemon juice if you prefer more acidity.
💡 Chef's Tips
Soaking the rye berries overnight is highly recommended to ensure even cooking and a better texture. Don't overcook the grains; you want a firm, chewy texture rather than a mushy one. Dress the rye berries while they are still warm so the vinaigrette penetrates the tough outer hull of the grain. If making ahead of time, wait to add the arugula and walnuts until just before serving to keep them crisp. For a smoky twist, use smoked paprika on the roasted vegetables instead of thyme.
🍽️ Serving Suggestions
Serve alongside a piece of pan-seared salmon or roasted chicken for a complete meal. Pairs beautifully with a crisp, dry Riesling or a hard apple cider. Excellent served at room temperature for a picnic or autumn potluck. Add a dollop of Greek yogurt or labneh on the side for extra creaminess. Serve with a thick slice of dark sourdough rye bread to double down on the grain profile.