Pomegranates are one of the seven fruits of Israel as mentioned in the Bible, and during the fall, you will see many people purchasing pomegranates all over Israel! But you don’t have to eat them plain. This week’s recipe combines wheatberries, sweet potatoes, and pomegranate to make a tasty side dish.
1 large sweet potato
1 tablespoon vegetable oil
1 tablespoon packed brown sugar
1 ½ cups wheat berries, uncooked
Seeds from 1 to 2 pomegranates
1/2 cup apple cider vinegar
1/3 cup orange juice
2 tablespoons olive oil
1 tablespoon mustard
1 tablespoon honey
2 teaspoons minced garlic
Dice the sweet potato in to small chunks. Mix the oil and sugar together, and toss the potato chunks until coated. Roast the chunks, spread in an even layer, on 400F until tender, 20 to 30 minutes.
Cook the wheat berries according to package directions. Set aside.
Toss together the sweet potato, wheat berries and pomegranate seeds.
In a separate bowl, whisk together the apple cider vinegar, orange juice, olive oil, mustard, honey and garlic. Pour over salad and toss to combine.
Remove from fridge 20 minutes before serving.
Makes 2 servings.