For this easy healthy salad, chef Hugh Acheson shows the power of charring vegetables as a way to add interest to a salad. This flexible recipe can be made with a variety of whole grains, such as wheat berries, farro or pearl barley. The salad revels in the spring arrival of radishes, spring onions and bright green parsley. Sumac, which is commonly used in Middle Eastern cooking, adds a touch of tartness. Look for it in well-stocked spice sections at your market.

Hugh Acheson
Source: EatingWell Magazine, April 2019


Ingredient Checklist


Instructions Checklist
  • Heat a large cast-iron skillet over high heat until very hot. Add 2 tablespoons canola oil and broccoli. Cook, turning often with tongs, until softened and charred, 3 to 5 minutes. Transfer to a large bowl and add lemon zest, 1/4 teaspoon salt and pepper; stir to coat.

  • Reduce heat to medium. Add butter, spring onions and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until softened and charred, about 5 minutes. Transfer to the bowl with the broccoli.

  • Place parsley stems, mustard, lemon juice, vinegar and sumac in a mini food processor and pulse until combined. Drizzle in olive oil and the remaining 3 tablespoons canola oil in a slow stream until fully incorporated. Add the remaining 1/2 teaspoon salt and pulse to combine.

  • Add wheat berries (or farro or barley), feta and radishes to the vegetables. Toss with 1/4 cup of the vinaigrette. Serve drizzled with the remaining vinaigrette, if desired.


To make ahead: Refrigerate vinaigrette (Step 3) for up to 1 day.

Nutrition Facts

344.4 calories; protein 7.6g 15% DV; carbohydrates 27.1g 9% DV; exchange other carbs 2; dietary fiber 6.3g 25% DV; sugars 1.7g; fat 24.2g 37% DV; saturated fat 4.9g 25% DV; cholesterol 16.2mg 5% DV; vitamin a iu 1938.3IU 39% DV; vitamin c 51.5mg 86% DV; folate 50.1mcg 13% DV; calcium 111.8mg 11% DV; iron 1.9mg 10% DV; magnesium 18.8mg 7% DV; potassium 342.7mg 10% DV; sodium 483.5mg 19% DV.