Empower Your Patients with Blue Zones Certification
Enroll Now
SIGN UP SUBSCRIBE TO THE FREE BLUE ZONES NEWSLETTER
Return to all recipes

Lemon Vinaigrette Wheat Berry Salad

(11 votes, average: 3.27 out of 5)

In the blue zones regions of the world, whole grains are one of the top Four Always foods they include regularly in their diets. This bright and hearty dish highlights wheat berries, which are high in fiber and help to regulate blood sugar and reduce the risk of diabetes.

 

Prep: 20 min | Cook: 1 hour | Total: 1 hour 20 min| Serves 4 to 6

Source: Make Better Food

Lemon Vinaigrette Wheat Berry Salad

Ingredients

3 cups vegetable broth

1 cup red wheat berries

¼ teaspoon salt

1 pound brussels sprouts, trimmed and quartered

1 green onion, chopped

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon olive oil

½ teaspoon sea salt

¼ teaspoon ground pepper

½ cup golden raisins

¼ cup pine nuts

Directions

  • In a small saucepan, bring broth to a boil.
  • 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.
  • About 20 minutes later, preheat oven to 425°F. Wash and chop brussels sprouts and green onion. Place chopped vegetables in a baking dish.
  • Drizzle olive oil over vegetables and toss to coat.
  • Bake at 425°F until lightly browned, about 20 minutes.
  • 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.
  • Combine wheat berries, roasted veggies, pine nuts, and golden raisins in a large bowl. Toss to coat evenly and serve.

See More Recipes