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.
- 1 cup fresh cranberries
- 2 tbsp. maple syrup
- 1-2 tsp. fresh orange zest
- 1.5 cups wheatberries
- 2 zucchini, sliced
- 1 cup chickpeas
- 1/4 cup feta
- 2 tbsp. olive oil
- 1 tbsp. apple cider vinegar
- 1 tsp. dijon mustard
- 1½ tsp. LoSalt
- 1 tsp. cracked black pepper
- Combine cranberries, maple, and orange zest in small sauce pan. Bring to a boil and let simmer 5-10 minutes or until most of the cranberries have popped. Take off heat and let cool.
- Bring 3 cups of water to a boil. Add in wheatberries, lower to a simmer and let cook 30-40 minutes.
- Once wheatberries are cooked, mix all ingredients in large bowl.
- Serve warm, cold, or at room temperature.
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.