Lemony Wheat Berry and Brussel Sprout Salad

As much as I like salad, all the cold weather recently has made them the last thing I want to eat.  So I’m attempting to mix things up a bit and try some new, more creative salads to help me eat more veggies.  This salad is a great side dish since it combines whole grains with delicious roasted brussel sprouts.  The lemon adds a great freshness, the wheat berries are chewy, and the brussel sprouts add warmth.

Lemony Wheat Berry and Brussel Sprout SaladLemony Wheat Berry and Brussel Sprout Salad

Serves 6

Adapted from Oh My Veggies

  • 1 1/2 cups uncooked wheat berries
  • 3 cups vegetable broth (or water)
  • 1 1/2 lbs brussel sprouts, trimmed and halved
  • 1 small onion, diced
  • drizzle of extra virgin olive oil
  • kosher salt
  • 1 lemon, juiced
  • salt and pepper to taste
  • toasted walnuts (I forgot these, but I think they’d be great)

In a medium pot, bring wheat berries and stock to a boil, and then reduce to a simmer for about 50 minutes, or until wheat berries are tender.

Meanwhile, preheat oven to 425°F.  On a large baking sheet, toss prepared brussel sprouts and onion with olive oil and kosher salt.  Roast for about 25-30 minutes, toss halfway through.

When the wheat berries are done drain any extra liquid.  In a large bowl, whisk together about 1-2 Tbsp olive oil with the lemon juice and about 1/4 tsp salt and pepper.  Add wheat berries and toss to combine.  Then add the brussel sprouts/onion, mix to combine.  Serve hot or at room temperature.

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