Lemon Vinaigrette Wheat Berry Salad

Lemon Vinaigrette Wheat Berry Salad

  • Prep: 20 min
  • Cook: 1 hour
  • Total: 1 hour 20 min
  • Serves 4 to 6
Lemon Vinaigrette Wheat Berry Salad
  • 3 cups vegetable broth
  • In a small saucepan, bring broth to a boil
  • 1 cup red wheat berries
  • ¼ teaspoon salt
  • Add wheat berries and salt to boiling broth. Stir and reduce heat to a simmer. Cover and cook until wheat berries are soft, about 1 hour.
  • 1 pound brussels sprouts, trimmed and quartered
  • 1 green onion, chopped
  • About 20 minutes later, preheat oven to 425°F. Wash and chop brussels sprouts and green onion. Place chopped vegetables in a baking dish.
  • 1 tablespoon olive oil
  • Drizzle olive oil over vegetables and toss to coat.
  • Bake at 425°F until lightly browned, about 20 minutes.
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • In a small measuring cup, combine lemon juice, olive oil, sea salt, and pepper, whisking to combine.
  • When wheat berries are done cooking, strain excess liquid out using a fine mesh strainer.
  • ½ cup golden raisins
  • ¼ cup pine nuts
  • Combine wheat berries, roasted veggies, pine nuts, and golden raisins in a large bowl. Toss to coat evenly and serve.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/lemon-vinaigrette-wheat-berry-salad/). Adapted from Oh My Veggies.
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