This extremely nutritious salad is filled with the goodness of blueberries, wheatberries, spinach, avocados, walnuts, carrots and a contemporary turmeric French dressing! You’ve acquired plant protein, wholesome fat, fiber, and antioxidant compounds galore on this wholesome salad recipe. Rugged and hearty, this spinach blueberry salad is sort of a meal in a bowl. Plus, it stands up effectively within the fridge for just a few days. Simply cook dinner up your wheatberries–that are basically entire wheat kernels–allow them to cool, then combine in your salad fixings, and drizzle with this flavorful French dressing.
This simple vegan salad is nice for meal prep, too. Simply bundle it up into mason jars or storage containers to seize and go later. This wheatberry salad can be scrumptious served at picnics, potlucks, or dinner events, too. Strive a distinct grain as a substitute of wheatberries, comparable to spelt, farro, or buckwheat. And take a look at frozen blueberries within the off season (or swap with a seasonal fruit, comparable to pomegranates or pear slices). Make this recipe gluten-free by substituting a gluten-free grain for the wheatberries, comparable to quinoa or brown rice.
Description
This straightforward, extremely nutritious Blueberry Wheatberry Salad with Turmeric French dressing is filled with the goodness of blueberries, wheatberries, spinach, avocados, walnuts, carrots and a contemporary turmeric French dressing.
- Cook dinner wheatberries by bringing 3 cups water to a boil in a coated small pot over excessive warmth. Add wheatberries to the boiling water, cowl with a lid, and scale back the warmth to medium. Cook dinner for about half-hour, test doneness, and cook dinner for an extra 5-Quarter-hour, till tender but crunchy. (Relying on product, can take 30-45 minutes to cook dinner, in response to bundle instructions.) May have so as to add extra water as wanted to compensate for evaporation. Drain any remaining water and chill till room temperature.Â
- Put together salad by including spinach leaves, blueberries, onion, avocado, walnuts, and funky wheatberries to a big salad bowl. Utilizing a mandolin or vegetable peeler, shave carrots into skinny strips. Add to the salad bowl.Â
- Gently toss collectively salad substances to distribute.Â
- To make turmeric French dressing, whisk collectively olive oil, lemon juice, agave syrup (non-compulsory), turmeric, smoked paprika, salt (non-compulsory), and pepper collectively till clean and effectively mixed.Â
- Drizzle French dressing over salad and toss gently till effectively distributed.
- Serve instantly. Makes 8 (about 1 ½ cups) servings. Retailer coated in fridge for as much as 3 days (avocados might brown).Â
Notes
Use a distinct sort of wheat kernels on this recipe, if desired, comparable to farro, kamut, or spelt.Â
Make this recipe gluten-free by substituting a gluten-free grain for the wheatberries, comparable to quinoa or brown rice.Â
I served this salad in these fairly enamelware bowls with blue trim.Â
- Prep Time: Quarter-hour
- Cook dinner Time: 40 minutes
- Class: Salad
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving
- Energy: 187
- Sugar: 3 g
- Sodium: 25 mg
- Fats: 9 g
- Saturated Fats: 1 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 7 g
Key phrases: wheatberry, wheatberry salad
For extra plant-based salad recipes, take a look at the next:Â
Cucumber Tomato Onion Salad
Grilled Nectarine Salad with Citrus Ginger Dressing
Inexperienced and Gold Brown Rice Salad
Arugula Salad with Tomatoes
Inexperienced Bean, Chickpea, and Farro Salad with Za’atar
Spicy Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Strawberry Spinach Salad with Vegan Feta and Balsamic French dressing
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