Sunsweet Ingredients
wheatberry salad

Vegetables / Sides

Feta, Lentil and Wheat Berry Salad with Orange-Prune Dressing

Using prunes in salad dressing adds sweetness and tangy balsamic note without any added sugar in this healthy grain salad. Served cold or at room temperature, the salad is perfect for grab-and-go lunches.

Sunsweet Ingredients

Nutritional Facts

Per serving

  • Ingredients

    Diced Prunes, Prune Bits

  • Cook Time

    40 min, plus 6 hours soaking time

  • Calories IconCalories

    580

  • Protein IconProtein

    23 g

  • Fat IconFat

    9 g

  • Carbohydrates IconCarbohydrates

    92 g

  • Yield

    4 servings
wheatberry salad

Instructions

  1. Soak grains in cold water for 6 hours or overnight. Drain and cook in boiling salted water for 25 minutes or until tender, then strain. Cook the lentils in boiling salted water for 10 minutes or until tender, then strain.
  2. For the dressing, put 30 g prunes in a blender with 100 ml orange juice and let sit 5 minutes. Add oil, vinegar, and chile and blend until smooth. Add salt and pepper to taste.
  3. Distribute wheat berries, lentils, carrots, red and yellow pepper strips, lettuce leaves and remaining prunes over 4 bowls. Crumble feta and pumpkin seeds on top. Garnish with sprouts and watercress. Drizzle the dressing over the salads.

Ingredients

150 g wheat berries or spelt grains

Kosher salt

150 g red lentils

300 g Prune Bits or Diced Prunes

100 ml orange juice

1 tablespoon olive oil

5 tablespoons raspberry vinegar

1 small chile, seeded and minced

Black pepper

350 g grated carrots

1 yellow pepper, seeded and cut into strips

1 red pepper, seeded and cut into strips

150 g baby lettuce mix

200 g feta cheese

75 g toasted pumpkin seeds

50 g beet or alfalfa sprouts (optional)

1 bunch watercress or arugula (optional)

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