about 1 year ago
This is a perfect make-ahead salad, which fits well with my goal to have healthy options on hand and to make more plant & grain-based meals for my family in the coming year. We have enjoyed it as a side dish with grilled fish or chicken, and on it's own, served alongside a nice crisp salad. My children like it because it's "sweet", and my husband and I like the texture and nuttiness. I will often double or trip the recipe (as seen in this photo) and enjoy it throughout the week, as well as sharing a bowl with a friend or neighbor. Hope you like it as much as we do!!
Makes about 4 cups of salad
- 4 cups water
- 1 1/2 cup wheatberries
- handfuls carrots, shredded
- handfuls celery, diced
- handfuls onion, diced (or scallions, chopped)
- splashes olive oil
- handfuls cranberries
- handfuls pecans, chopped
- splashes red wine vinegar
- pinches salt & pepper, to taste
Bring the 4 cups of water to a boil; add wheat berries. (Note: I purchase my wheatberries in the bulk bin aisle of my local Whole Foods Market.)
Reduce the heat to low and cook the wheat berries (uncovered) for about 1 hour or until they are tender and moist. They will be puffed up and turn a pretty, rich brown color. Drain any extra liquid.
Return the wheat berries to the saucepan and toss in remaining ingredients. Stir so everything is nicely combined. Once it sits for a couple minutes and the flavors meld, feel free to add a bit more vinegar (to make it more zesty/tangy) or you can add another splash of olive oil if you went too heavy handed on the vinegar the first go round!
Salad will keep in the fridge in an airtight container for several days. The flavors will continue to meld....in fact it's even better enjoyed on day two! Hope your family likes this simple, make-ahead salad as much as ours does.
- 976 calories
- 7g total fat
- 1g saturated fat
- 0mg cholesterol
- 44mg sodium
- 205g carbohydrate (0g dietary fiber, 0g sugar)
- 39g protein