Ingredients
Directions
Make the Pomegranate Balsamic Dressing and set aside.
Heat a large saucepan on medium. Add the mustard seeds and wheat berries and toast until fragrant, about 2–3 minutes.
Add the vegetable broth and bring to a simmer. Cover and cook for 40–45 minutes or until the wheat berries are tender. Check them periodically to make sure they don’t need additional vegetable broth or water. Set aside.
Meanwhile, boil the Brussels sprouts: Add the Brussels sprouts to a medium saucepan filled with enough water to cover them. Add 1–2 pinches of salt if desired.
Bring to a boil. Cook for 5–7 minutes until tender. Drain and set aside.
Heat a large saucepan over medium heat. Add the shallots and cook until they’re translucent, about 1–2 minutes. Transfer to a small bowl and set aside.
In that same saucepan, add the Brussels sprouts and wheat berries. Cook on medium heat for 2–3 minutes, stirring occasionally, adding ¼ teaspoon of salt and black pepper, if using.
Stir in ¼ cup of the pomegranate dressing. Cook for an additional 1–2 minutes. Taste for additional salt and pepper.
Add the spring greens to a large bowl. Toss in the Brussels sprouts and wheat berry mixture.
Divide the salad among four plates or bowls.
Top each salad with 1–2 tablespoons of the dressing.
Split the cooked shallots, avocado cubes, pistachios, and cranberries between the four salads.
Taste for additional salt and pepper, if desired.
Chef's Notes
Substitutions
Instead of wheat berries, use your favorite organic grain such as farro, brown rice, or quinoa.
If you don’t have mustard seeds, it’s fine to omit or use cumin seed in their place.
Instead of shallots use red onion.
Use your favorite leafy greens such as organic spinach, romaine, or arugula in place of spring greens.
Add pomegranate seeds instead of cranberries.
Nut-free
Instead of pistachios, add sunflower seeds or pumpkin seeds.
Instead of walnuts (in the dressing), use sunflower seeds or tahini (start with half the amount of tahini and taste to see if you’d like more).
Gluten-free
Use quinoa, millet, buckwheat, or brown rice in place of wheat berries.
Prep Ahead
Prepare the Pomegranate Balsamic Dressing ahead of time. Store in the refrigerator for up to 7 days.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the Pomegranate Balsamic Dressing and set aside.
Heat a large saucepan on medium. Add the mustard seeds and wheat berries and toast until fragrant, about 2–3 minutes.
Add the vegetable broth and bring to a simmer. Cover and cook for 40–45 minutes or until the wheat berries are tender. Check them periodically to make sure they don’t need additional vegetable broth or water. Set aside.
Meanwhile, boil the Brussels sprouts: Add the Brussels sprouts to a medium saucepan filled with enough water to cover them. Add 1–2 pinches of salt if desired.
Bring to a boil. Cook for 5–7 minutes until tender. Drain and set aside.
Heat a large saucepan over medium heat. Add the shallots and cook until they’re translucent, about 1–2 minutes. Transfer to a small bowl and set aside.
In that same saucepan, add the Brussels sprouts and wheat berries. Cook on medium heat for 2–3 minutes, stirring occasionally, adding ¼ teaspoon of salt and black pepper, if using.
Stir in ¼ cup of the pomegranate dressing. Cook for an additional 1–2 minutes. Taste for additional salt and pepper.
Add the spring greens to a large bowl. Toss in the Brussels sprouts and wheat berry mixture.
Divide the salad among four plates or bowls.
Top each salad with 1–2 tablespoons of the dressing.
Split the cooked shallots, avocado cubes, pistachios, and cranberries between the four salads.
Taste for additional salt and pepper, if desired.
