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Love love love! Such a delicious combination for a side dish and a great addition for your holiday meal!
This salad is so easy and if Brussels sprouts aren’t your thing, roast broccoli, add chopped kale, roasted butternut squash, cauliflower works well too! Use the veggies that you love and experiment. And remember – keep it simple!
Leftovers keep well in the fridge, but I don’t care for Brussels sprouts served cold. If you’re like me, then just take the chill out by microwaving it a bit before you’re going to eat it. I love it mixed on top of a green salad or as a side dish with chicken or salmon.
For Brussels Sprouts:
Combine the wheat berries with 4 cups of water in a large pot and bring it to a boil. Reduce the heat to low and then simmer covered for about 50 minutes. The wheat berries should be soft and chewy, but not mushy. Put in a colander to drain off the excess liquid.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts with oil and vinegar and then spread in a single layer on the prepared baking sheet. Sprinkle with salt and freshly ground pepper.
Roast for 25-30 minutes until the Brussels sprouts begin to caramelize. When done, let cool until the wheat berries are done.
In a serving bowl combine the cooked wheat berries with the cranberries and roasted Brussels sprouts. Whisk the lemon juice, olive oil and salt and pepper together in a small bowl. Sprinkle the lemon zest over the salad and then toss with the lemon vinaigrette.
Serve warm and enjoy!!