PEAR SALAD WITH BALSAMIC AND WALNUTS
This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.
Provided by Jeanine Donofrio
Categories Side Dish
Number Of Ingredients 11
Steps:
- Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
- Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.
BERRY WALNUT SALAD
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In the bottom of a mixing bowl blend the mayonnaise, mustard, lemon rind and juice; season to taste with salt and pepper. Blend in the walnuts, wheat berries, celery, bell pepper, apple and adjust the seasoning. Serve over lettuce.
WHEAT BERRY SALAD
Provided by Ellie Krieger
Categories side-dish
Time 1h38m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 9
Steps:
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
CRANBERRY-PECAN WHEAT BERRY SALAD
I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 298 calories, Fat 15g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 6g fiber), Protein 5g protein.
PEAR WALNUT WHEAT BERRY SALAD
This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand.
Provided by Tami Regan
Categories Grain Salads
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.
- Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.
- Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.
- Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.
- Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture; toss to coat. Refrigerate for flavors to blend, about 30 minutes.
Nutrition Facts : Calories 622.5 calories, Carbohydrate 82 g, Cholesterol 15 mg, Fat 30.2 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 194.3 mg, Sugar 27.7 g
PEAR WALNUT WHEAT BERRY SALAD
This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand.
Provided by Tami Regan
Categories Grain Salads
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.
- Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.
- Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.
- Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.
- Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture; toss to coat. Refrigerate for flavors to blend, about 30 minutes.
Nutrition Facts : Calories 622.5 calories, Carbohydrate 82 g, Cholesterol 15 mg, Fat 30.2 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 194.3 mg, Sugar 27.7 g
More about "pear walnut wheat berry salad recipes"
EASY PEAR AND WALNUT SALAD - HINT OF HEALTHY
From hintofhealthy.com
Cuisine AmericanTotal Time 7 minsCategory Salad, Side DishCalories 254 per serving
- First, prepare the salad. Wash the leafy greens, and shake to remove the majority of the water from them. Place the leaves in a salad bowl.
- Finely slice the pears and red onions, and add them to the bowl with the leafy greens. Add walnut pieces on top. Mix the salad together.
- In a small bowl, lemon juice, extra virgin olive oil and freshly ground pepper. Stir to combine. Pour the dressing over the salad, and toss to combine. Serve immediately.
WHEAT BERRY SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.9/5 (14)Category Main Dish or Side Dish, SaladCuisine American
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes. Wrap the sage leaves in foil with a drizzle of olive oil and place on the baking sheet for the last 2 minutes. Unwrap and chop.
- In a large bowl, massage the kale with a bit of the dressing. Add the wheat berries, squash, shallots, sage, walnuts, cranberries, parsley, thyme, ½ teaspoon salt, lots of pepper, and toss. Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.
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