Easy Wheat Berry Salad
This easy to assemble salad combines many winter staples all in one pretty place. We kept it simple with just wheat berries but you could easily add a cup or two of cooked chickpeas to boost the protein content.
Easy Winter Wheat Berry Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
6-8 servings as a side
This easy to assemble salad combines many winter staples all in one pretty place. We kept it simple with just wheat berries, but you could easily add a cup or two of cooked chickpeas to increase the protein.
Ingredients
-
1.5 cups dry Arva Wheat Berries, cooked
-
3/4 cup sliced and toasted almonds
- 3/4 cup dried, pitted cherries
- 100g Aged Cheddar, cubed
- 1/2 pound Brussels Sprouts, shredded
- 1 shallot, minced
- 3 cups Butternut Squash, cubed
- 2 tbsp olive oil for roasting squash
- 2 tbsp Apple cider Vinegar (optional)
-
1/2 cup Extra Virgin Olive Oil
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1/3 cup Red Wine Vinegar
-
1/4 cup Nutritional Yeast
-
1/4 cup Maple Syrup
- 1 tbsp Dijon Mustard
-
2 tsp salt
Winter Wheat Berry Salad
Maple Vinaigrette
Directions
Cook the wheat berries by adding the dry grains to a medium sized pot and filling the pot to the top with water. Add 2 tbsp of Apple Cider Vinegar (this can be skipped but is recommended as vinegar helps to soften the Wheat Berries) and bring the pot to a boil with the lid on. Once the Wheat Berries are boiling, leave the water at a rolling boil and boil for up to 60 minutes, until the Wheat Berries are plump and cooked. Drain and set aside until ready to use.
- Peel and cut the squash and toss with 2 tbsp oil and a pinch of salt. Spread on a parchment lined cookie sheet. Roast the squash at 400 degrees in the oven for 20-25 minutes until browning and soft. Move the squash pieces once or twice during the process gently with a spoon.
- Toast the almonds at 400 degrees while the squash roasts. Use a dry pan and toast for 6-8 minutes, until fragrant and looking toasted. Remove from the heat and let cool.
- Shred the raw Brussels Sprouts finely and cube the cheese. Mince the shallot finely. Combine the dressing ingredients in a jar and using a hand blender, blend until emulsified. If you do not have a hand blender, use a blender.
- Once the squash and almonds are cool and the Wheat Berries are at room temperature, combine all of the ingredients together in a large salad bowl and toss lightly to combine. Add 1/2 the dressing to start and add more as desired. You may have some dressing left over depending on your preference. This recipe serves 6-8 as a side.