This fresh, flavorful Wheatberry Cranberry Salad is bursting with harvest flavors and fiber: cranberries, zucchini, maple syrup, chickpeas, feta cheese and wheat berries, which comprise the entire kernel of corn, minus the hull. The recipe is simple, quick, free of preservatives and a great way to use up those Thanksgiving leftovers.
[yumprint-recipe id=’24’]About the recipe author: Brandi Evans, a Huffington Post contributor whose recipes have appeared on The Dr. Oz Show, likes to keep a good balance between healthy and tasty meals and homemade desserts and other treats. Find more on her blog BranAppetit.
LoSalt®, the U.K.’s leading healthy, low-sodium alternative to salt sold worldwide and in more than 4,500 stores in the U.S., including national chains such as Kroger and Whole Foods Market as well as natural food stores and independents. LoSalt has 66 percent less sodium than regular table, sea and rock salts, but tastes just like regular salt. A great source of potassium, LoSalt is a natural product. It is a product of Klinge Foods Ltd., based in East Kilbride, Scotland just south of Glasgow.
5 thoughts on “Thanksgiving Leftovers Recipe: Wheatberry Cranberry Salad”
This is an awesome idea for leftovers. I will have to make this for my family. Thanks for sharing.
That looks delicious! Simple too. Thanks for the leftover idea!
What a great way to use leftovers. I can never figure out what to do with everything I have after the guests leave. I will be making this for sure.
oh that looks so good. I’m going to have to try that. Probably before thanksgiving.
Thanks for the great recipe. This looks delicious! I love cranberry in anything.