A friend of mine, Sarah, recently went on a health kick and started experimenting with sprouted grains. She raved about the nutritional benefits and the unique, slightly nutty flavor they add to dishes. Honestly, at first, I was a bit skeptical. Sprouted wheat berries? Sounded a bit… crunchy granola-ish for my taste. But Sarah insisted I give them a try, and she shared her recipe for this incredible salad. So, naturally, I tweaked it a bit (as I always do!) and came up with my own version. And wow, was I surprised! This Sprouted Wheat Berry Salad with Pomegranate Seeds is now one of my go-to lunches. Its packed with flavor and textures. The chewy wheat berries, sweet apricots, juicy pomegranate seeds, and tangy feta cheese (optional, of course!) create a symphony of deliciousness in every bite. The lemon-honey dressing ties it all together perfectly, adding a bright and zesty finish.
It's also incredibly versatile. I've served it as a light lunch, a side dish at barbecues, and even as a topping for grilled chicken or fish. It's a great way to use up leftover cooked wheat berries, too. And did I mention it's healthy? Sprouted wheat berries are a nutritional powerhouse, packed with fiber, protein, and vitamins. Pomegranate seeds are loaded with antioxidants, and apricots are a good source of potassium. So, you can feel good about indulging in this delicious and good-for-you salad. But, you know, sometimes I just want comfort food. I'm only human! Anyone else feel me on that?
Required Equipments
- Large Bowl
- Small Bowl
- Measuring Cups and Spoons
- Colander or Fine-Mesh Sieve
- Cutting Board
- Sharp Knife
Sprouted Wheat Berry Salad with Pomegranate Seeds: Frequently Asked Questions
Sprouted Wheat Berry Salad with Pomegranate Seeds
This Sprouted Wheat Berry Salad with Pomegranate Seeds is a vibrant and nutritious dish, featuring chewy sprouted wheat berries, sweet dried apricots, juicy pomegranate seeds, and a tangy lemon-honey dressing. Perfect as a light lunch or side dish!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, cook the sprouted wheat berries. In a medium saucepan, bring 4 cups of water to a boil. Add the sprouted wheat berries and reduce heat to a simmer. Cook for 20-25 minutes, or until the berries are tender but still chewy. Drain well in a colander and set aside to cool completely. Make sure you really get all the excess water out or the salad will be soggy.
- While the wheat berries are cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed. I usually add a pinch more salt and a little squeeze of lemon.
- Once the wheat berries are cooled, transfer them to a large bowl. Add the chopped dried apricots, pomegranate seeds, chopped fresh parsley, and crumbled feta cheese (if using).
- Pour the dressing over the salad and gently toss to combine. Be careful not to overmix, as the pomegranate seeds can burst and make the salad look a bit messy.
- Taste and adjust seasonings as needed. I sometimes add a splash of balsamic vinegar for an extra layer of flavor. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important!
- Before serving, give the salad another gentle toss. Garnish with extra pomegranate seeds and fresh parsley, if desired. Serve chilled and enjoy this vibrant and nutritious salad!
📝 Notes
- For a vegan option, omit the feta cheese and use maple syrup instead of honey.
- Add a handful of toasted nuts (like almonds or walnuts) for extra crunch.
- Feel free to experiment with other fresh herbs, such as mint or cilantro.
🍎 Nutrition
Calories: 320 kcal
Protein: 8g
Fat: 15g
Carbohydrates: 45g
Fiber: 8g
Calcium: 50mg
