Brussel Sprout and Wheat Berry Salad


I’ve already pontificated on my love of beets this week, but brussel sprouts are as amazing. My favorite way to cook brussels is to roast them in olive oil and cider vinegar sprinkled with salt and then just eat a big bowl full by themselves. Recently I’ve been incorporating them into more dishes, and this super easy and delicious, nutritious salad is one of those, from Oh My Veggies. Wheat berries are a grain similar to farro and barley. They have a nice hearty taste to them and hold up well to a myriad of ingredients. You may not be able to find them at your regular grocer- so try a health food mart or specialty grocer or of course Amazon because they have everything in the world (I may have an online shopping addiction).

Serves 4. Takes 30 minutes plus 50 minutes to fully cook wheat berries


2 cups red or white wheat berries

3 cups veggie broth and 2 cups water

1 pound of Brussel sprouts trimmed and halved

1 big shallot- chopped into small pieces

1/3 cup walnut pieces

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 large lemon- juiced and zested

1 splash red wine vinegar

1 tablespoon agave nectar

A pinch of salt and pepper



Place veggie broth and water in a pot or skillet and bring to a boil with your wheat berries. Turn down heat to a simmer and cook for  about 50 minutes, stirring occasionally.


Prep your brussels and shallot. Spread on baking sheet with 2/3 of the olive oil, the apple cider vinegar, and salt.


Place into oven and roast for 20 minutes. Then add walnuts and roast another 5 minutes.

Whip up a quick dressing with a tablespoon of olive oil, the juice and zest of the lemon, the agave nectar the splash of red wine vinegar, and a pinch of salt and pepper.

Drain the wheat berries. Place wheat berries and brussels mixture into bowl. Toss lightly with the dressing and bon appetite!

** Adapted from Oh My Veggies- a wonderful food blog


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