Wheat Berry Salad

Erin — Wed, 05 Aug 2015 11:00:31 +0000

Salad doesn’t mean it has to be a base of leafy greens. Try this red wheat berry salad with garbanzo beans and tons of other Mediterranean inspired counterparts.

With summer winding down it’s time to reflect. Besides the oodles of fun, one thing I realized over the summer is that despite feeling like I should have more free time post-graduate school the simple truth is, I don’t. I can try to blame it on all the inevitable summer fun but let’s be real, there’s always something taking up our time and I don’t even have children. I don’t know how you parents do it. But I digress. What I am trying to get at here is that back in January when I moved I scaled down my posts to 3 days a week for a short stint. Thankfully, you all are still here so I assume you were not disturbed by this. Actually, after conferring with other food bloggers it seems as though I am in the minority posting 5 days a week.

So this is what I propose: I will be cutting down to 3 recipe posts a week, giving me more time to live my life and also more time to hone in on the best recipes to share with you. Sounds good right? But which days of the week should I post? I played with Google analytics hoping it would tell me which days you all prefer to be on my blog but there was no obvious winner. Apparently you like me 24/7! So how about M/W/F recipes posts? Su/M/Th or M/W/Th to keep up with Thirsty Thursday? Never fear, during football season I will still do PB+Choc Saturdays (which means 4 posts a week during that time unless you want Saturdays year round). Feel free to leave your feedback in the comments section! After checking out the recipe first, of course ;-).

In attempts to recover from a summer full of traveling and eating everything in sight (not that I regret any of it), I have been upping the ante with some meatless options and have been giving my spiralizer a workout. I haven’t ventured beyond the spiralized recipes others have posted just yet so no, I am not posting a spiralized recipe today. I haven’t been creative enough just yet but maybe one day, you know when the trend dies down and no one cares anymore. But anywho, moving right along! This little salad is a bit different from the usual as it is lacking a green bed. Instead the base consists of cooked wheat berries which will fill you right up and keep you satisfied along with garbanzo beans, cucumber, feta, red onion, pistachios, and a little bit of green provided by parsley and mint. It’s basically a Greek grain and bean salad. I even used some Pomora al limone extra virgin olive oil in the dressing.

One year ago: Turkey and Kale Panini

Two years ago: Gnocchi with Sausage and Kale

Four years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

WHEAT BERRY SALAD

Serves 6-8

Ingredients:

7 cups water

2 cups red hard wheat berries, rinsed and drained

2 Tbsp red wine vinegar

Juice from 1/2 lemon

1/4 tsp garlic powder

1/2 cup extra virgin olive oil (I used Pomora al limone)

Salt and pepper, to taste

2 (15 oz.) cans garbanzo beans, rinsed and drained

1 large cucumber, chopped (about 2 cups)

1 cup crumbled feta

1/2 cup chopped red onion

1/2 cup chopped pistachios

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

Directions:

Place water and wheat berries in a large sauce pan. Bring to a boil, cover and reduce heat to a simmer. Cook for an hour or until tender. Drain excess water and transfer to a bowl to cool.
While wheat berries are cooling, in a small bowl whisk together the vinegar, lemon juice, and garlic powder. Slowly whisk in olive oil until emulsified (or shake in a jar with a lid). Allow to sit at room temperature.
Once wheat berries have cooled, toss with garbanzo beans, cucumber, feta, red onion, pistachios, parsley, and mint.
When ready to serve, pour dressing over the top. Toss well and serve at room temperature.

Source: Inspired by a Hello Giggles post showing some of Jennifer Aniston’s Instagram shots.

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Winter Wheat Berry Power Salad

Erin — Fri, 25 Oct 2013 13:19:13 +0000

I don’t eat salads very often, mostly because I get bored of them very quickly. But when a salad like this one comes along it’s a love affair. After the salad I went nuts over last year that involved roasted butternut squash it should be no surprise that this most recent culprit also includes the same fall ingredient. It is paired up with dried cranberries, pistachios, and feta, all mixed into a bed of baby kale and spinach. There’s even these things called red winter berries in there which I had never even heard of until now. I don’t know how to describe them if you are unfamiliar, but they are a bit chewy – in a good way!

Speaking of salads, remember when I told you about the Advocare 10 Day Cleanse? Well I finished! I definitely felt lighter and unbloated even after only 2 days. Now at the end I can actually see a little bit of my abs that I knew were hidden under there somewhere. I learned about this cleanse from Steph who is doing the 24 Day Challenge and hosting a Gobble Gobble Challenge as well. Her amazing results are what inspired me to try the 10-day. I’ve shared my Day 1 and Day 10 photos below (self-conscious moment).

One year ago: Homemade Funfetti Cupcakes

Two years ago: Red Beans and Rice

WINTER WHEAT BERRY POWER SALAD

Serves 4

Ingredients:

WHEATBERRIES

1/2 cup hard red wheat berries (I found in bulk at Whole Foods)

1-1/2 cups water

Salt, to taste

SQUASH

1 lb. butternut squash, cut into 1/4-inch cubes

1 Tbsp olive oil

Salt & pepper

SALAD

4 cups baby kale

4 cups baby spinach

1/3 cup crumbled feta cheese

1/4 cup chopped pistachios

1/4 cup craisins

MAPLE TARRAGON DRESSING

1 large clove garlic, peeled and minced

1/2 tsp salt

2 Tbsp maple syrup

3/4 tsp dried tarragon

1/4 cup cider vinegar

1/2 extra virgin olive oil

Salt & pepper to taste