This Wheat Berry Waldorf Salad is loaded with grapes, apple, celery, blue cheese, and honey-spiced walnuts. It makes a delicious and filling lunch that can be made the day before.
As much as I love them, I get bored with green salads very easily. But never grain-based salads. There’s so much versatility with them and they always seem so much more filling.
And there are tons of grains to choose from these days: farro, barley, quinoa, millet, sorghum, and wheat berries are just a few.
If you want to add a few new grains to your cooking repertoire, but aren’t sure how to, I recommend taking a look at Craftsy’s free online class Creative Ways With Whole Grains (w/ Anna Bullett).
I have fallen in love with Craftsy classes and recently blogged about their free Pizza Making Class here. Cooking with Grains is also a free class and you will learn tips on cooking different grains, how to store them, and ways to serve them. Recipes include a Wheat Berry Salad with goat cheese, a Wild Rice Pilaf, Quinoa Breakfast Porridge, and a farro risotto.
If you’re not familiar with Craftsy, they have wonderful online video classes to learn just about any craft imaginable. You can review the lessons as often as you want, working at your own pace, and even ask your teacher questions. Craftsy makes it easy for busy moms to find time to pursue their interests right from home. Here’s the full list of Craftsy free mini classes to choose from.
I’ve used Wheat Berries for this Waldorf Salad, but it can be made with other grains as well. I’ve even made it with steel-cut oats and it was delicious.
I love the chewy texture and nutty flavor of wheat berries. Combined with grapes, apple, celery, blue cheese, and walnuts that have been toasted with honey and cayenne pepper, wheat berries make a deliciously satisfying lunch. The whole salad is drizzled with a sweet and tart apple cider and honey dressing.
- 1 cup wheat berries
- 1 teaspoon salt
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon dry mustard
- 4 teaspoons honey
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cups walnut pieces
- 1 1/2 teaspoons honey
- 1/8 teaspoon ground red pepper
- 1/2 cup diced Granny Smith Apple
- 1/3 cup diced celery
- 1 cup seedless red grapes, cut in half
- 1/4 cup crumbled blue cheese
Place the wheat berries in a medium saucepan and cover with about 2 inches of water. Add 1 teaspoon salt.
Bring to a boil, reduce heat, cover and simmer gently for about 1 hour. Stir occasionally. Drain.
To make dressing, combine olive oil, apple cider vinegar, dry mustard, 4 teaspoons honey, salt and pepper in a small bowl and whisk well to combine. Set aside.
To make walnuts, combine walnuts, 1 1/2 teaspoons honey, and red pepper in a small nonstick skillet and cook over medium heat for about 3 minutes, stirring occasionally.
Place wheat berries in a medium bowl and add in apple, celery, grapes, and blue cheese. Add dressing to taste and toss well. Sprinkle with walnuts.
Recipe Source: adapted from Cooking Light
Disclosure: Spicy Southern Kitchen is a Craftsy affiliate.