When I first posed the idea of running a whole foods holiday carnival with some blogging friends of mine, I decided early on I wanted to do the salads. For the one and only reason of stretching myself and doing something new. At the time my family and I were completely grain free. Now I can say we’re about 80% grain free and still gluten free as many members of my family do amazingly better sans gluten.
So my recipe may surprise you.
While googling fall salads I came across one based on wheat berries. It was beautiful and festive, but I quickly moved on. Everything else I found was heavy (combined with a heavy holiday dinner – ummm, no) or much of the same boring green salads we’ve all come to know and love. I also know many of my readers have no problems with wheat or gluten, and it’s not something I think everyone should go without because not everyone is intolerant to gluten. So without further ado, I bring you….
- 1 cup spelt (or wheat) berries
- ½ cup dried cranberries (or one cup fresh – but dried actually works best with this recipe!)
- 1 large fugi, or similar tasting, apple
- juice from one large orange (or about ⅓ cup)
- ½ cup pecans (soaked and dehydrated)
- 3 tablespoons raspberry vinegar
- 3 tablespoons extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
- For the spelt berries, what you’re going to want to do is soak them the night before you cook them in warm water and about 2 Tbsp whey. This will make them more digestible and lessen the phytic acid within them. Once soaked for at least 12 hours, simmer for one hour, or until soft yet chewy. Strain and rinse.
- As you begin assembling the salad, juice the orange and place into a bowl with the dried cranberries. (the reason dried berries work better – they soak up the goodness and flavors of the oranges)
- Chop the pecans and cut the apples into small, bite sized pieces, leaving the skin on.
- Strain cranberries out of the orange juice (keep the juice!) and gently mix together the spelt berries, apple, and cranberries in a medium-sized bowl.
- Lightly whisk together the raspberry vinegar, oil, reserved orange juice, and salt and pepper in a small bowl. Stir into the salad mix and let sit for at least 30 minutes. You can also make this the night before and save yourself time during the day of a large holiday meal!
- Serve cold or at room temperature, and by itself or with a few accompanying greens.
- The slightly sweet and citrus flavors lighten the flavors of the meal in a very simple, yet effective way!
The best part about this Real Foods progressive dinner is that you get to participate as well! Link up any new or old recipe below! (you can also link up to the previous weeks courses: soup and appetizers)
How to leave a link:
- Copy and paste your permalink (direct url) into the form below along with your name and recipe name
- Links can be new or old, but leave a link back to this post within it. If it’s an old post, you might want to let your readers know that you’re participating so that they can see all of the recipes posted as well.
- Recipes must be made with “real” food, not composed of boxed, canned, and processed foods.