SPELT AND ROASTED BRUSSELS SPROUTS SALAD
You can use either spelt or wheat berries in this unique Brussels sprouts salad. Packed with pecans, blue cheese and grapes, serve this as a harvest season side dish.
Yield: Serves 5.
July 02, 2019
SPELT AND ROASTED BRUSSELS SPROUTS SALAD
Ingredients
- 8 cups water
- 1 cup spelt or wheat berries
- 2 1/2 cups chopped trimmed Brussels sprouts
- 1 tbsp canola oil
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 tsp liquid honey
- 1/4 tsp thyme, crumbled
- 1/4 cup extra-virgin olive oil
- 2 1/2 cups baby arugula
- 1 1/2 cups halved seedless red grapes
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped toasted pecans
- 1/4 cup thinly sliced shallots
- 1/4 cup crumbled blue cheese, optional
Directions
- Preheat oven to 400°F.
- Combine water and spelt in a Dutch oven. Bring to a boil.
- Reduce heat and simmer, covered, until spelt is tender but still slightly chewy, about 45 – 50 minutes; drain and cool completely.
- Meanwhile, combine Brussels sprouts, canola oil, salt and pepper; toss until coated. Place Brussels sprouts, in a single layer in a parchment paper-lined rimmed baking sheet.
- Bake, uncovered, until Brussels sprouts are tender and lightly browned, about 10 – 12 minutes; cool completely.
- To prepare dressing, whisk together vinegar, mustard, honey and thyme until combined. Gradually whisk in olive oil until blended.
- Combine spelt, Brussels sprouts, arugula, grapes, parsley, pecans and shallots in a bowl. Add dressing and toss to combine. Sprinkle with cheese.
Nutritional analysis per serving:
358 calories, 20.8 g fat, 10.2 g protein, 39.6 g carbohydrate, 9.9 g fibre, 309 mg sodium
Tip:
Wheat berries are whole unprocessed kernels of wheat. Look for wheat berries in natural food stores or specialty food stores.