Warm Winter Salad with Brussels Sprouts
A lot of my cooking these days is being influenced by Heidi Swanson’s cookbook, Super Natural Every Day, which I happily added to my bulging cookbook shelf this past Christmas.
She frequently mixes whole grains into her cooking, so I’ve added a few more to my pantry and am trying to add them in here and there.
My friend, Micaiah, told me to roast grapes with my brussels sprouts along with a little olive oil, thyme and balsamic vinegar.
We loved the results! I made a TON of them one night for dinner so I made this salad up that I ate for lunch the next two days.
1 pound brussels sprouts
1 cup grapes
1-2 tablespoons olive oil
1 teaspoon dried thyme (or a couple of tablespoons fresh)
dash of balsamic vinegar
salt and pepper to taste
1/2 cup dried winter wheat berries, boiled in 2 quarts water for 20 minutes or until soft, then drained
6-12 ounces arugula
Toss brussel sprouts and grapes with oil, vinegar, thyme, salt and pepper. Roast on parchment lined baking sheet at 425 degrees F for 20 minutes. Stir once or twice while cooking.
Toss the warm brussel sprouts with the wheat berries, arugula and citris vinaigrette. Serve immediately.
1/3 cup olive oil
1/4 cup lemon or lime juice
1 tablespoon red or white wine vinegar
2 tablespoons honey
1 shallot, chopped
2 tablespoons fresh tarragon (optional)
1/2 teaspoon dried basil (optional)
1 teaspoon salt
pepper to taste
Mix all ingredients together and use a blender or immersion blender to emulsify.
Note, I added the herbes because I had them handy and thought they would be yummy. I loved the taste of the tarragon, but you could use any almost any avaialable herbes or omit them entirely.