Applepomegranateandwheatberrysalad Recipes

WENDY'S APPLE POMEGRANATE SALAD

Steps:

• In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad., In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.

APPLE, POMEGRANATE AND WHEAT BERRY SALAD

Steps:

• Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water.
• Place in a large heavy saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 1 hour. Drain and rinse.
• Whisk together the orange juice, oil, honey, grated orange rind, salt and pepper.
• Toss together wheat berries, chopped apple, pomegranate seeds, mint and dressing.
• Refrigerate for at least 30 minutes to allow the flavors to combine.
• Serve cold or at room temperature.

SPRING WHEAT BERRY SALAD

Steps:

• Place wheat berries in a large bowl; add 7 to 8 cups water. Let wheat berries soak overnight; drain.
• In a large pot, bring 7 cups water to a boil over high heat. Add soaked wheat berries and reduce heat to a simmer. Cook until wheat berries are plump, about 55 minutes. Drain and cool.
• Bring a medium pot of water to a boil. Prepare an ice-water bath; set aside. Add peas to boiling water and cook until crisp-tender, about 3 minutes. Transfer to ice-water bath to cool. Remove from water bath and set aside.
• Add fava beans to boiling water and cook until crisp-tender, about 1 minute. Transfer to ice-water bath to cool; drain. Peel fava beans and set aside.
• In a large bowl, toss together wheat berries, peas, fava beans, turnips, pea shoots, greens, chervil, mint, and lemon zest. Drizzle with lemon juice and olive oil; season with salt and pepper. Toss to combine.

APPLE POMEGRANATE SALAD

Steps:

• Whip cream with vanilla and sugar.
• Combine the whipped cream with the apples and pomegranates.
• Add any other toppings you like such as pecans, bananas, raisins, etc.

APPLE, POMEGRANATE, AND PECAN SALAD

Steps:

• Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
• Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD

Steps:

• Bring water to a boil in a saucepan and add wheat berries. Reduce heat to low, cover, and let cook until soft, 45 to 50 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss squash with 1 tablespoon oil and place on a baking sheet.
• Roast in the preheated oven until tender, 20 to 30 minutes. Transfer squash to a paper towel-lined plate to soak up excess oil and let cool.
• Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.
• Combine cooked wheat berries, roasted squash, vinaigrette, parsley, and cranberries together in a large bowl. Let cool in the refrigerator, 10 to 20 minutes. Top salad with sliced almonds and serve.