December 14, 2013

Fall Salad with Cranberries, Squash, Pomegranate & Wheat Berries

For the past two months, I've been looking for fresh cranberries and they have finally arrived in South Florida!  There are quite a few cranberry recipes on Grains for Your Brain, which is the website I found this wheat berry salad recipe on.  I love the festive colors in this salad and it would be perfect to serve with a Christmas meal, especially for vegetarians.


There are quite a few steps to this recipe, but everything for the salad comes together while the squash and cranberries are roasting.  The smell of cinnamon and brown sugar coming from the oven will quickly convince you that this recipe is worth making.

 
The dressing quantity is perfect for this salad, the only aspect I didn't like was the addition of lemon juice because it was a little too tart when combined with the cranberries.  I really like the Arbequina olive oil from California Olive Ranch; it's a great olive oil for salad dressings!

I miss being able to buy olive oil at Oro di Oliva in Milwaukee and especially their 18-year balsamic vinegar, but I'm slowly discovering new favorites especially those that can be ordered online because traffic is such a nightmare here in Miami.



While I loved the flavor combination of this recipe, I plan to slightly alter the ratio of ingredients next time to add more spinach and less wheat berries.  I also think the addition of walnuts and goat cheese would be lovely.

Chris loved this salad cold, while I preferred it slightly warm (30 seconds in the microwave).  This is definitely a hearty main-dish salad that will leave you full for hours. 


Disclaimer: I received the California Olive Ranch olive oil at no cost to me.  Also, I'm currently participating in a sponsored social media campaign for the Grain Foods Foundation, however this post is not sponsored.

2 comments:

  1. This looks AMAZING. I will be making this.

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  2. The colors are gorgeous in this! I agree that it would make a festive Christmas dish.

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