Wheatberry Cranberry SaladThis 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.

Wheatberry Cranberry Salad
This fresh, flavorful Wheatberry Cranberry Salad is bursting with harvest flavors and fiber: cranberries, zucchini, maple syrup, chickpeas, feta cheese and wheatberries, which comprise the entire kernel of corn, minus the hull. The recipe is simple, quick and free of preservatives.
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Ingredients
  1. 1 cup fresh cranberries
  2. 2 tbsp. maple syrup
  3. 1-2 tsp. fresh orange zest
  4. 1.5 cups wheatberries
  5. 2 zucchini, sliced
  6. 1 cup chickpeas
  7. 1/4 cup feta
  8. 2 tbsp. olive oil
  9. 1 tbsp. apple cider vinegar
  10. 1 tsp. dijon mustard
  11. 1½ tsp. LoSalt
  12. 1 tsp. cracked black pepper
Surf and Sunshine https://www.surfandsunshine.com/
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.  

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5 comments

  1. 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.

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