Sweet Apple Walnut Wheat Berry Salad

apples-in-a-row

Usually it takes me weeks to finish a big bag of apples from an apple picking trip. I’m an apple-a-day kind of girl nearly year round, but when apples are busting at the seams of my refrigerator, it’s a little overwhelming! I was trying to come up with a savory dinner dish that would help me make a dent in my apple collection, and with Rosh Hashanah right around the corner, I thought a sweet and savory grain salad with apples would be a perfect recipe to share if you’re looking for something to bring to a Rosh Hashanah dinner, or just eat on any ‘ol day, regardless of the day or the holiday. Rosh Hashanah is the Jewish New Year, and we celebrate by eating lots and lots of food, including apples dipped in honey to represent and kick off a sweet new year. I took a nod from the sweet apples, and inspiration from Nicole’s Maple Dressing to flavor a batch of chewy wheat berries.

The end result? Love it! It’s like a Rosh Hashanah party in your mouth with the burst of flavors from the chewy wheat berries, nutty walnuts, crunchy tart apples, and sweet maple syrup. Wishing you and yours a very sweet and healthy new year.

Ingredients:

5 small apples, diced into bite size pieces, dressed in lemon juice to prevent browning

2 cups wheat berries

1 cup crushed walnuts

1 tsp dried rosemary

1 tsp salt

Dressing:

1/2 cup canola oil

3 Tbsp maple syrup

3 Tbsp apple cider vinegar

Pinch of salt and pepper

Cook 2 cups wheat berries according to package directions. I started this early in the day by cooking them in our rice cooker. Meanwhile, lay walnut pieces in a single layer on a baking sheet and toast lightly in the oven at 350 degrees for 10-15 minutes. You can skip this step, but it brings out a slightly sweet and nutty flavor.

To make the dressing whisk all ingredients together, or do as I do and shake them vigorously in an empty glass jar.

Combine wheat berries, apples, walnuts, rosemary, and dressing* in a large bowl and mix until dressing is dispersed throughout the salad. Enjoy at room temperature.

*I saved about 1/4 of the dressing in the jar in the fridge. I’ll likely drizzle some more on the leftovers tomorrow after the flavors have had some time to mesh in the fridge overnight.

apple-walnut-wheat-berries

Psssst….I just looooove grocery shopping and was psyched to be quoted in this article, 8 Ways to Avoid Sneaky Supermarket Tricks. Check it out!

4 Comments

  1. Posted September 28, 2011 at 11:13 pm | Permalink

    Oh wow, this looks incredible. I love combinations of savory and sweet. I will be making this for sure. Thanks!

  2. Janel
    Posted September 29, 2011 at 8:20 am | Permalink

    I do too! And I love fruit added to savory dishes. Let me know how you like it!

  3. Posted October 2, 2011 at 3:42 pm | Permalink

    Hi, I came across your blog during a recipe search and this dish looks amazing! I’ve never actually cooked with wheat berries before but the apples and walnuts have me hooked; I’d like to use this recipe for a project on whole grain I’m doing in my food science class if that’s okay with you (I will of course give this blog credit as my source). Approximately how many servings would you say come out of the portions listed above?

  4. Janel
    Posted October 3, 2011 at 8:05 am | Permalink

    Hi Michelle. You’ll love wheat berries! Cook them just like you would rice (2 cups water to 1 cup wheat berries). Feel free to use it in your project if you credit my blog. It makes about 8 servings. Let me know how it turns out!

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