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Using prunes in salad dressing adds sweetness and tangy balsamic note without any added sugar in this healthy grain salad. Served cold or at room temperature, the salad is perfect for grab-and-go lunches.
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Soak grains in cold water for 6 hours or overnight. Drain and cook in boiling salted water for 25 minutes or until tender, then strain. Cook the lentils in boiling salted water for 10 minutes or until tender, then strain.
For the dressing, put 30 g prunes in a blender with 100 ml orange juice and let sit 5 minutes. Add oil, vinegar, and chile and blend until smooth. Add salt and pepper to taste.
Distribute wheat berries, lentils, carrots, red and yellow pepper strips, lettuce leaves and remaining prunes over 4 bowls. Crumble feta and pumpkin seeds on top. Garnish with sprouts and watercress. Drizzle the dressing over the salads.
150 g wheat berries or spelt grains
Kosher salt
150 g red lentils
300 g Prune Bits or Diced Prunes
100 ml orange juice
1 tablespoon olive oil
5 tablespoons raspberry vinegar
1 small chile, seeded and minced
Black pepper
350 g grated carrots
1 yellow pepper, seeded and cut into strips
1 red pepper, seeded and cut into strips
150 g baby lettuce mix
200 g feta cheese
75 g toasted pumpkin seeds
50 g beet or alfalfa sprouts (optional)
1 bunch watercress or arugula (optional)
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