Wheat Berry Brussel Sprout Salad

You won’t believe your taste buds, that’s right!  Our amazing wheat berry salad recipe is special beyond belief.  Well, naturally we have to say that the key to a healthy and extremely tasteful wheat berry recipe of any kind begins with the wheat berries themselves.  Wheat berries are so easy to work with.

When we talk about wheat berries we are referring to the kernels we harvest in our fields and take straight to the storehouse.  Wheat berries are the “real deal,” a complete flavor package, a bit nutty and earthy, so if you like whole grains that have not been altered, this wheat berry recipe is for you.

Some favorite things about wheat berries are the texture, the little pop when you bite into them and, you are going to love the fact that wheat berries are super economical too!  Our wheat berry recipe is high in fiber, protein, and iron, which makes wheat berries very vegetarian-friendly!

Let’s talk a little about Brussel sprouts.  Have you ever wondered why you like cabbage but just can’t stand the intense flavor of those little cabbage guys?  Problem solved!  It’s time to get the health benefits of Brussel sprouts and enjoy the flavor too!  We have added roasted Brussel sprouts to our wheat berry recipe and we guarantee you are going to love this Brussel sprout recipe!

wheat berry and brussel sprouts

Wheat Berry Salad Recipes

 Prep Time 10 Minutes
Total Time 1 Hour
Ingredients 11
Servings 6

 

Wheat Berry Salad Ingredients

  • 1 cup hard red spring wheat berries
  • 3 cups vegetable broth
  • 1 lb. Brussel sprouts, trimmed and quartered
  • 2 medium shallots, chopped
  • 2 tbsp. extra-virgin olive oil, divided
  • ½ cup walnut pieces
  • ¾ cup Craisins
  • 1 tbsp. freshly squeezed lemon juice
  • Zest from one lemon
  • Kosher salt and fresh ground pepper to taste
  • 3-4 tbsp. fresh parsley, chopped

How to Make Wheat Berry Brussel Sprout Salad

  1. Place vegetable broth in a large saucepan and bring to a boil.  

  2. Add wheat berries, reduce heat to low.  Cover and cook until just tender, approximately 50 minutes.  

  3. Drain off excess liquid but do not rinse.

  4. Meanwhile, preheat oven to 425 degrees.

  5. Prepare Brussel sprouts, place in a medium-size bowl, add shallots and 1 tbsp. olive oil and stir until oil is not visible in the bowl.  Line a baking sheet with foil for easy cleanup.

  6. Place Brussel sprouts onto the lined baking sheet and when the oven is to temperature, begin baking the mixture.  Bake for 8 minutes, add walnuts and stir together.  Return mixture to the oven and bake for approximately 8 more minutes.

  7. In a large bowl whisk together lemon juice, zest, remaining olive oil, salt, and pepper.  Add the cooked wheat berries, roasted Brussel sprout mixture and Craisins.  Toss to combine well.

  8. We love to serve this salad warm whether it is a main dish or a side salad.  Top it with fresh chopped parsley if you like.

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