Wheat Berry Salad with Brussels Sprouts & Sweet Potatoes
With the best of fall veggies, this wheat berry salad with brussels sprouts & sweet potatoes is finished with walnuts, dried cranberries and lemon maple vinaigrette.
Servings: 6
Ingredients
- For salad
- 1 cup wheat berries
- 1 pound brussels sprouts trimmed and halved
- 1 large sweet potato about 1 pound, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup walnuts roughly chopped
- 1/2 cup dried cranberries
- For vinaigrette
- Juice of 1 lemon
- 1 teaspoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a small saucepan, bring the wheat berries and 3 cups water to a boil. Reduce the heat to a simmer, cover and cook until the grains are tender, about 40-55 minutes. Drain the wheat berries and transfer them to a large bowl.
- While the wheat berries are cooking, preheat the oven to 400 degrees F. Toss the brussels sprouts and sweet potatoes with the olive oil salt and pepper. Roast for 25 minutes until the sprouts are browned at the edges and the sweet potatoes are tender. Add the brussels sprouts, sweet potatoes, walnuts and cranberries to the wheat berries.
- For the vinaigrette, whisk together the lemon juice, maple syrup, olive oil, salt and pepper. Stir the vinaigrette into the salad to combine.
Notes
The wheat berries and vinaigrette can be made up to 2 days in advance. Store in the refrigerator and bring to room temperature before combining with the other ingredients.
Nutrition
Calories: 410kcal | Carbohydrates: 57g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 643mg | Potassium: 616mg | Fiber: 11g | Sugar: 13g | Vitamin A: 11301IU | Vitamin C: 71mg | Calcium: 85mg | Iron: 3mg