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
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 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.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 71.6 g, Fat 8.9 g, Fiber 10.6 g, Protein 9.4 g, SaturatedFat 1.1 g, Sodium 11.5 mg, Sugar 19.9 g
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.
WHEATBERRY SALAD
Steps:
- Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
- Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD
The orange vinaigrette adds just the right pop to the glorious Fall flavors of squash, red wheat berries and cranberries.
Provided by palousebrand
Categories < 4 Hours
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil and add wheat berries. Reduce heat to a simmer, cover and cook until soft, about 45-50 minutes and drain.
- Preheat oven to 400°.
- Toss the squash with 1 tablespoons olive oil, place on a baking sheet and roast for approximately 20-30 minute Cool on paper towel to soak up any extra olive oil.
- Meanwhile, prepare vinaigrette. Mix orange zest, orange juice, 1 tablespoons olive oil and syrup together.
- In large bowl combine wheat berries, roasted squash, vinaigrette, parsley and cranberries. Cool down in refrigerator - this may add a little to the total time.
- To serve, top with sliced almonds (optional).
Nutrition Facts : Calories 96.4, Fat 5.5, SaturatedFat 0.8, Sodium 10.8, Carbohydrate 12.4, Fiber 2, Sugar 5.1, Protein 0.9
WARM WHEATBERRY SALAD
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place wheatberries in a strainer and rinse under cold water. In a large pot, combine wheatberries with 2 1/2 quarts salted water, and cook until al dente, about 50 minutes. Drain, and set aside.
- Heat olive oil in a medium saute pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms, and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with parsley and sage, and season with salt and pepper to taste; serve warm.
SPRING WHEAT BERRY SALAD
This fresh spring salad is loaded with healthy fava beans (a good source of dietary fiber and protein), baby turnips (for vitamin C), and pea shoots (for vitamins A, C, and folic acid). Top with Grilled Arctic Char, if desired.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
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.
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