Cranberry Apple Wheat Berry Salad

by Cait on May 8, 2012

Okay, things have been a little on the indulgent side lately so I decided to switch up and make something a little more healthy (it’s all about balance right?)

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How about a nice wheat berry salad?

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Everyone likes wheat berries, right?

Right.

They’re a nice healthy little whole grain.  Chewy with a nutty taste that makes you feel like you’re eating something a little fun.

Not every grain can say that.  Trust me, I’ve asked them.

So anyway, once I decided on the base, the rest just kinda came together.

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Also known as, I-just-pulled-things-from-the-fridge-that-I-thought-would-go-well-with-it.

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Cause that always works out well…

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Okay, maybe not always – but I got lucky this time.

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Once everything was piled on, all that was left to do was dress it.  It is a salad after all.

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Then toss…

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And enjoy!

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Cranberry Apple Wheat Berry Salad

Ingredients:

  • 3 cups of cooked wheat berries
  • 1 gala apple, diced
  • 1/2 cup steamed mukimame
  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup dried cranberries
  • 1/2 cup walnuts halves
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
Directions:
  1. Squeeze oranges through a sifter making sure no pulp falls through
  2. In a small bowl, add cranberries to the orange juice and let soak for 10-15 minutes.
  3. Combine wheat berries, apples, walnuts and edamame in a large bowl stirring gently to combine.
  4. Drain the cranberries, reserving the orange juice.
  5. Stir the cranberries into the wheat berry mixture.
  6. Whisk the reserved orange juice, red wine vinegar and oil in a small bowl until combined.
  7. Pour over the salad and gently toss coat completely.
  8. Serve cold or at room temperature.  Store in an air-tight container in the refrigerator for up to one week.

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