WHEAT BERRY SALAD
This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.
Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.
AUTUMN LAYERED SALAD WITH SWEET POTATO AND WHEAT BERRIES
In this fall-inspired salad, we take the season's bounty and pile it high. Two important take-aways: 1) The pecan vinaigrette is so good you'll want to make it all the time and use it everywhere-non-vertical salads included. 2) Apple chips can stand in for croutons, adding the perfect amount of crunch.
Provided by Cooking Channel
Time 1h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil while whisking constantly until blended into a vinaigrette.
- Spread the sweet potatoes out on a rimmed baking sheet. Drizzle with 3 tablespoons of the vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Remove and let cool. (The sweet potatoes can be made and refrigerated up to 2 days ahead.)
- Meanwhile, bring a medium pot of water to a simmer, add the wheat berries and cook until tender, 20 to 30 minutes. Let cool in the pan. (The wheat berries can be made and refrigerated up to 2 days ahead.)
- Put the cabbage in a medium bowl, and add the remaining 2 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the cabbage, and let sit until tender, about 30 minutes, tossing and massaging again about halfway through.
- Using a 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for individual salads, make a first layer with the wheat berries, then add the following in separate layers: half the cabbage, the sweet potatoes, Cheddar, parsley and peppers, the remaining cabbage, the ham and kale. Top with the apple chips. (The salad, except for the apple chips, can be put together, covered and refrigerated for up to 2 hours; top with the chips right before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.
AUTUMN WHEAT BERRY SALAD
Prepare our Autumn Wheat Berry Salad up to four days ahead of serving time. This makes our flavor-packed Autumn Wheat Berry Salad great for potlucks.
Provided by My Food and Family
Categories Grains
Time 11h15m
Yield 4 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Drain wheat berries; place in medium saucepan. Add enough water to cover berries by about 1 inch.
- Bring to boil; simmer on medium-low heat 50 min. to 1 hour or until berries are tender, adding more water if needed to keep berries covered; drain.
- Transfer berries to medium bowl; cool.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 8 g
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