Wheat Berry Waldorf Salad
A healthy twist on a classic salad
Course: Salad
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Servings: 4
Calories: 492kcal
Dressing
- 3 garlic cloves
- 1 large sweet onion or other sweet onions (1 ½ pounds), peeled and quartered
- 6 tablespoons olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- Kosher salt and fresh ground pepper
- water as needed to thin dressing
Salad
- 1 ¼ cup cooked wheat berries
- 6 cups lightly packed salad greens
- 1 large apple Gala or Fuji, unpeeled, quartered and cut into ¾-inch cubes
- ¾ cup red grapes
- 2 stalks of celery trimmed and cut into ½-inch pieces
- ¼ cup toasted pecans roughly chopped
- 2 ounces of blue cheese crumbled
Dressing
Preheat oven to 425 degrees. Wrap the garlic cloves lightly in foil and set on a baking sheet. Toss the onions with 1 tablespoon oil and arrange in a single layer on a baking sheet. Roast for about 1 hour, or until garlic is softened, and onions are soft and lightly charred all over. Turn onions halfway through so they cook evenly.
Remove pan from oven and let cool.
When garlic is cool enough to handle, squeeze cloves from their peels, and place in the bowl of a food processor, along with onions, oil, vinegar, lemon juice and honey. Process until dressing is smooth.
Season with salt and pepper, and add water if a thinner consistency is desired.
Pulse a few more times to combine.
Salad
Place salad greens, wheat berries, chopped apples, grapes and celery in a large bowl. Add as much dressing as desired to coat and toss well to combine.
Garnish salad with blue cheese and pecans.
Dressing is slightly adapted from Food and Wine
Extra dressing will keep for up to 4 days in the refrigerator
Calories: 492kcal | Carbohydrates: 50g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 11mg | Sodium: 190mg | Potassium: 413mg | Fiber: 7g | Sugar: 19g | Vitamin A: 852IU | Vitamin C: 25mg | Calcium: 130mg | Iron: 2mg