ROASTED CARROT, CAULIFLOWER + WHEAT BERRY SALAD - Community Kitchen

Ingredients

• 2 C wheat berries, cooked according to package instructions
• 4 large carrots, peeled and thinly sliced
• 1 medium head of cauliflower, chopped
• 5 cloves garlic, crushed
• 2 t cumin seeds, toasted
• 3 t fresh thyme leaves
• 1/2 t red pepper flakes
• 1 t turmeric
• salt and pepper
• 3 T red wine vinegar
• 1/4 C olive oil
• 3 oranges, halved
• 3 lemons, halved
• 8 scallions, thinly sliced
• 1/2 C pepitas, toasted
• 1 C microgreens (I used radish)