grain salad

<p>The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.</p>

Winter Grain Bowl with Balsamic Dressing

golden

sweet potatoes, cubed

olive oil and salt

rice,

cherries

shredded kale

goat cheese

pistachios

balsamic vinegar

olive oil

mayonnaise (optional but deliciously creamy)

salt

Dijon mustard

Roasted Vegetables and Wild Rice

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook wild rice according the package directions.

Preheat oven to 425 degrees. Toss beets and sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes.

Winter Grain Bowl Step 1

Dressing

In a blender or food processor, blend dressing ingredients together until smooth. In a blender or food processor, blend dressing ingredients together until smooth. 

In a blender or food processor, blend dressing ingredients together until smooth. 

Winter Grain Bowl Step 2

Mix: In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

In a large bowl, combine beets, sweet potatoes, wild rice, and dried cherries. Toss with a little bit of dressing. (This can be done ahead of time and kept in the fridge for several days.)

Winter Grain Bowl Step 3

Assemble

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It&#8217;s like a delicious spa for your winter body.

To serve, scoop the pre-made wild rice salad onto a pile of kale. Top with goat cheese, pistachios, and extra dressing. It's like a delicious spa for your winter body.

Winter Grain Bowl Step 4

Love grain bowls and balsamic vinegar dressing sounds so good. I am going to try it.

This grain bowl not only looks delicious and healthy but it is gorgeous as well. Thanks so much for sharing this wonderful January meal.

I love grain bowls and this one is perfect for winter. Roasting the root veggies makes them so much sweeter. It's my favorite way to prep them.

I made this last night and it was absolutely delicious! I added sautéed beet greens (since I didn’t want to waste them), used fresh pomegranate seeds instead of the dried cherries since I had a pomegranate on hand, and added a little lemon juice. This recipe is a keeper!

This salad is fabulous, and I will make it again! Yesterday, the weather in Texas was in the high70s, so we grilled our veggies. 😊 and we also added grilled tofu to our bowls.  We love making your recipes. They are simple and fulfilling. Thanks for sharing.
.

This is FANTASTIC! Just had it for lunch (day 2) and can't wait to have it again tomorrow. I used quinoa and arugula but will try again with wild rice. Thanks!

This was EPIC! I subbed butternut squash for beets and it was perfection. With the nutty wild rice, tangy balsamic dressing, sweet dried cherries, creamy goat cheese and crunch from the pop of pistachios, it's the bowl of my dreams. I added some shredded rotisserie chicken for extra protein. Love making this on the weekend and eating from it all week. Thank you!

Great for lunch throughout the week.  I kept each item separate and created my bowl each day for lunch. Instead of kale I did roasted brussel sprouts.   Yum! Yum!

I love these bowls. I’ve been keeping the layers available in the fridge for lunches and breakfast. My fave is brown rice, quinoa combo, black beans, roasted sweet potatoes, garlicky kale, half an avocado and an over easy egg over the top. Yum. I love the balsamic dressing. Because I live in New England and am surrounded by maple trees, I substitute maple syrup for the mustard. Deeelicious!!!!!  Thanks for the idea. It’s totally saving my winter.

Meal prepped this for lunch all week. It is great cold or with the grain part warmed up, plain or with an egg or leftover meat.

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The BEST Winter Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Full recipe: https://pinchofyum.com/winter-grain-bowl-with-balsamic-dressing

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Chopped Kale, Farro & Chickpea Salad

farro

salt, plus more as needed

(about 10 ounces) Tuscan, dino, or lacinato kale

red miso paste

lemon juice (about 1/2 lemon)

chickpeas,

Bring 2 cups of water to a boil in a 2-quart saucepan over medium-high heat. Stir in 1/4 teaspoon salt and the farro. Reduce the heat to low and simmer uncovered for 25 to 30 minutes, until the farro is chewy and tender. Drain the excess liquid from the farro and set aside the farro.

While the farro is cooking, wash and dry the kale leaves. Stack several leaves on top of each other and slice off the few inches of tough, fibrous stem from the bottoms. If desired, slice out the ribs (though I like the crunch these ribs add to the salad). Roughly chop the kale leaves into bite-sized pieces. Repeat stacking and slicing the remaining leaves of kale.

Transfer the chopped kale to a big mixing bowl. Whisk together the olive oil, miso paste, and lemon juice; pour over the kale leaves. Use your hands to work the dressing into the kale leaves. Continue massaging the leaves until the kale has softened and feels silky, 1 to 2 minutes.

Pour the farro and the drained chickpeas over the kale and toss to combine. Taste and add a sprinkle of salt or another squeeze of lemon if desired.

Salad will keep in a covered container in the fridge for several days.

Kamut is an ancient wheat grain &nbsp;that's nutty and delicious. Blended with fresh summer ingredients &nbsp;and a lemony vinaigrette, this salad is perfect for barbecues, cookouts, and picnics.

Ancient Grain Salad

kamut

onion

cherry or grape tomatoes ((multicolored if posible) halved)

radishes (thinly sliced)

green onions (thinly sliced)

peas (thawed)

mozzarella balls (ciliegine) (halved)

basil (thinly sliced)

mint (thinly sliced)

dijon mustard

garlic (minced)

lemon zest

lemon juice

black pepper

Soak 1 cup Kamut berries in water overnight. Drain. Bring 3 cups water to a boil in a pot with a tight fitting lid. Add Kamut, cover and reduce heat to a low. &nbsp;Simmer for 30-40 minutes or until tender (45-60 minutes if grains weren't previously soaked). &nbsp;Drain excess liquid and let rest.

In a large bowl, combine the red onion, radishes, tomatoes, green onions, peas and mozzarella. &nbsp;Toss to combine.

In a small bowl, whisk together the dijon mustard garlic, lemon zest, lemon juice, olive oil, salt and pepper. &nbsp;

Add the dressing to the still warm Kamut and stir to coat. Add the Kamut to the vegetables and toss ingredients together. &nbsp;Add fresh herbs and toss again. &nbsp;Serve. &nbsp;Can be made several hours ahead of time and kept refrigerated until ready to serve.

With roasted sweet potato, fluffy quinoa, arugula, crumbled feta, and a quick hummus dressing, this warm Sweet Potato Salad recipe is a hearty side salad for serving up on any occasion.

Sweet Potato Salad with Quinoa and Hummus Dressing

sweet potatoes (can sub butternut squash

Tbsp olive oil (30 mL)

quinoa (90 g)

arugula (50 g)

feta cheese (cubed

raisins (75 g)

mint

red pepper flakes

hummus (100 g)

lemon juice (5 mL)

water (5 to 10 mL)

Roast: Preheat oven to 425°F (218°C). Peel and cube sweet potato. Spread onto a parchment-lined baking sheet and drizzle with oil, tossing to evenly coat. Bake for 20 to 30 minutes, until fork-tender.

Quinoa: Bring 1 cup of water to a boil then add quinoa. Cover and cook for 10 to 12 minutes, or until water is absorbed and quinoa is tender.

Dressing: Stir together hummus, lemon juice and water, and more water as needed to reach a thick sauce consistency.

Assemble: Right before serving, toss together all salad ingredients. Drizzle with dressing and serve immediately.

Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts

water

semi-pearled farro, or about 3 cups cooked farro

bay leaf

red chile pepper, optional

hot green chile

Aleppo pepper, or more as needed

mint,

eggplant,

red onion, thinly sliced (less than 1/4 inch)

fine sea salt

loosely packed torn fresh mint leaves

white balsamic vinegar or red wine vinegar

pine nuts

Place a rack in the center of the oven and preheat to 425°F.

To prepare the farro, add the water, farro, bay leaf, and dried chile to a 2-quart heavy saucepan and bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the grain is tender with a slight chew, 20 to 25 minutes. Remove the bay leaf and chile, drain if needed, and transfer to a large serving bowl. Sprinkle with the minced chile, Aleppo pepper, and dried mint and toss to combine.

Meanwhile, to make the salad, place the eggplant and the onion on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil, sprinkle with the salt, and combine well, using your hands. If you don’t mind the extra dish, it’s a bit easier to toss everything in a large bowl.

Roast the mixture until the eggplant pieces have softened and are browned in spots, and the onion slices have caramelized, turning them once with a spatula in between, 30 to 35 minutes. Remove the baking sheet from the oven and immediately sprinkle the vegetables with 1/4 cup of the fresh mint and drizzle with 1 tablespoon of the vinegar. Toss well with a spatula — this will soften the mint leaves and take the sting out of the vinegar.

To finish, add the warm eggplant mixture to the farro. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon vinegar and toss to combine. Season with salt and vinegar to taste. Top with the remaining 1/4 cup mint and the pine nuts and serve.

This flavorful Thai quinoa salad is a healthy eater's dream!

Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

quinoa, rinsed (or pre-washed)

red bell pepper,

carrot,

cucumber,

scallions,

cilantro

fresh chopped mint or basil (optional)

lime

Asian fish sauce

vegetable oil

sugar

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.

In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. 

Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.

With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.

Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon & Dill

bulgur

salt, divided

red onion

lemon lemons

garlic clove, finely minced

cumin

red bell pepper, diced

English (or hothouse) cucumber, seeded and diced

dill

parsley

Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water.  Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.

Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.) 

In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

This deliciously healthy salad is packed full of nutrient rich whole grains which will keep you satisfied for longer.

Ancient grain salad with grilled haloumi

(190 grams) farro

(100 grams) quinoa (we used black quinoa)

tbs extra virgin olive oil

haloumi,

mint & coriander, leaves picked

can chickpeas, rinsed, drained

seedless black grapes

(55 grams) pistachios, chopped

pomegranate molasses

lemon

(80 milliliters) extra virgin olive oil

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Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.

Egyptian Barley Salad with Pomegranate Vinaigrette

pearl barley

Salt and pepper

extra virgin olive oil,

pomegranate molasses (see note)

cinnamon

golden raisins

oz feta cheese,

scallions, green parts only, thinly sliced (you'll need 4 to 6 scallions)

pomegranate seeds

Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and &frac14; teaspoon salt.

Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.

Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. To serve, bring barley and vinaigrette to room temperature, whisk vinaigrette to recombine, and continue with step 3, seasoning to taste as necessary. Dressed salad can be held up to 2 hours at room temperature before serving.

Note: Pomegranate molasses is sold at some large grocers, Whole Foods or Middle Eastern markets. You can also buy it online.

Good hot or cold, this quinoa pilaf is flavored with onions, garlic and spices & tossed with currants, chickpeas and toasted almonds

Quinoa Pilaf with Chickpeas, Currants & Almonds

butter

yellow onions, onion

minced garlic

pre-washed quinoa (if not pre-washed, follow package instructions for rinsing)

chicken

curry powder

cayenne pepper

currants

chick peas,

honey

Melt the butter and olive oil over medium-low heat in a medium pan. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the quinoa and cook, stirring constantly, for about 2 minutes. Add the chicken broth, curry powder, cumin, salt, cayenne, currants, and chick peas and bring to a gentle boil. Cover tightly with a lid and turn the heat down to a simmer; cook until quinoa is done, about 15 minutes. You'll know it's done when the grains become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail.

Add the honey and almonds, stir and fluff with a fork, then season to taste with salt if necessary.

Top 10 grain salad recipes from across the web

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Top Tags

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Top 10 grain salad recipes from across the web

The most viewed grain salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Winter Grain Bowl with Balsamic Dre...

Chopped Kale, Farro & Chickpea Sala...

Ancient Grain Salad

Sweet Potato Salad with Quinoa and ...

Farro Salad with Roasted Eggplant, ...

Thai Quinoa Salad with Fresh Herbs ...

Bulgur Salad with Cucumbers, Red Pe...

Ancient grain salad with grilled ha...

Egyptian Barley Salad with Pomegran...

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The most viewed grain salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine