Monday sure doesn’t seem so bad when you have a great lunch in tow. And this is exactly the kind of recipe we’re looking forward to noshing on today: a great salad recipe from our friends at Homespun that’s just as vibrant as it is filling.
Chef Jason brings us an ancient grains salad with red winter wheat berries, brussels sprouts, pomegranate seeds, dried apricots, watercress and toasted almonds. I know that I’m always a fan of a salad that perfectly allocates goodness in each bite, and it’s safe to say that Chef Jason does just that with this ancient grains salad. A subtly sweet, yet tangy dressing of a little white balsamic, olive oil and agave nectar is the perfect finish to this new lunchtime favorite. Cheers, Kat
P.S. Looking for more salad recipes? We’ve got you covered here. xo
- 1 Cup wheat berries*
- Half a pomegranate, seeded
- 1 Cup dried apricots, chopped
- 2 bunches watercress, stems removed
- 2 cups brussels sprouts, halved with bottoms removed
- 1/2 cup toasted almond, sliced
- 1/4 cup white balsamic
- 1/4 cup EVOO
- Salt and pepper to taste
- 2 tbsp agave nectar
- Combine the dry berries with 3 cups water in a saucepan. Bring to a boil, then lower heat and simmer covered. In about 15 minutes, the wheat berries will be tender but still chewy in texture. Set aside until cool, then place in refrigerator until serving.
- To set up a blanching station, fill a 4 quart pot 3/4 full with water, and 1/4 cup salt. Bring to a boil. Fill large bowl with cold water and ice. Place prepped brussels in pot for 2 minutes. Remove with slotted spoon and place in ice bath. Once brussels are completely cooled, place on plate lined with paper towel.
- Combine the remaining ingredients to the cool wheat berries and brussels sprouts. Toss in large bowl, and enjoy!
- *I used Red Winter Wheat Berries, but you could substitute with farro or quinoa, following the appropriate preparations.
