Blackberry Goat Cheese Salad
Blackberry Goat Cheese Salad is deliciously satisfying & cool, creamy, crunchy & easy!
- 1 1/2 cups Cooked Wheat berries
- 1 teaspoon Salt
- 4 cups Butter Lettuce
- 1/2 cup Hazelnuts, dry roasted, roughly chopped
- 1 1/2 cups Blackberries
- 1/4 cup Radishes, thinly sliced
- 1/4 cup Italian Flat Leaf Parsley, roughly chopped
- 1/4 cup Mint Leaves, fresh
- 1/2 cup Goat Cheese, crumbled
- 1/4 tsp Flaky sea salt and ground pepper
- FOR THE VINAIGRETTE
- 1/4 cup Olive Oil, extra virgin
- 1 tablespoon Lemon juice, fresh squeezed
- 1 tablespoon Rice Vinegar
- 1 tablespoon Honey
- Flake Sea Salt and lemon pepper
- TO MAKE COOKED WHEAT BERRIES
- 1 cup Wheat berries, rinsed in cold water & dried
- 3 cups Water
COOK THE WHEAT BERRIES Place rinsed and dried wheat berries in a medium saucepan with the 3 cups of water with a teaspoon salt. Bring water to the boil, cover and reduce the heat to medium, and simmer until water is absorbed, 20-30 minutes. Add a little more water if needed until the grains are tender and chewy. Remove from heat and set aside to cool before assembling the salad. Can be made up to 3 days ahead and stored in the refrigerator. MAKE THE VINAIGRETTE Put the olive oil, lemon juice, rice vinegar and honey in a small jar with a lid (like a Ball canning jar) and shake until combined. Alternatively, you can place the ingredients in a small bowl and whisk with a fork until combined. ASSEMBLE THE SALAD Lay the butter lettuce on the platter or plates, then divide the grains on the plates. Add/divide the hazelnuts, blackberries, radish, parsley, mint and goat cheese. Season with the flaky sea salt and freshly ground pepper. Serve the lemon vinaigrette alongside to drizzle on top.
- Use other fruits: Raspberries, strawberries, boysenberries or even fresh figs would be great in this salad
- Use leftover or frozen grains if you have them to save time. Buy cooked, frozen grains at the grocery store. It doesn't take long to cook the wheatberries yourself! Make extra for this super delish Roasted Grape Hazelnut Breakfast Bowl.
- Try rice, farro, bulgar or spelt berries, even couscous works! For gluten free, try brown rice, buckwheat, quinoa or millet.
- I love the soft crunch of butter lettuce, but other small, leafy greens like arugula, spinach, red leaf lettuce or even romaine would taste great too.
- Hazelnuts–toasted, salted and roughly chopped, add a certain sweetness and can stand up to the other flavors in this recipe, but toasted pecans would be delicious too.
- For crumbled hazelnuts, chop roughly with a sharp knife to break them down a bit. Or, put a clean kitchen towel over the top and lightly pound them with a kitchen mallet or the bottom of a sturdy glass jar (like a Ball canning jar.) Uneven sizes and crumbles are PERFECT.
Serving: 4g | Calories: 564kcal | Carbohydrates: 74g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 121mg | Potassium: 279mg | Fiber: 17g | Sugar: 7g | Vitamin A: 1341IU | Vitamin C: 21mg | Calcium: 134mg | Iron: 5mg