This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This is one of my favorite salad recipes. It’s light, healthy and simple to prepare and wheat berries are nutty and are a wonderful alternative to other grains out there. I am always on the hunt to eat different grains. Don’t get me wrong, I love my quinoa, rice, farro, and pasta, but sometimes it all gets boring.
You know what I mean?
I love the nutty flavor and crisp texture of wheat berries. I make this awesome Roasted Vegetable Wheat Berry Salad but I get bored eating the same thing over and over (and over) again.
I decided to mix it up with some vegetables I had in my refrigerator and top it off with toasted pine nuts. I wish I could top everything off with toasted pine nuts.
Who is with me?
If you haven’t tried wheat berries yet, maybe today is the day. It’s always good to mix up our routines and sometimes helpful to get out of our eating ruts.
Or is it just me who can go weeks eating the same foods every day?
I always need to be reminded that I need to switch it up at times. So I am happy to remind you all too.
It’s always good to mix it up and try new things and new recipes. This is one of those different recipes that I would love for you to try.
This warm and comforting salad is so simple to make too. I am all about easy these days.
Warm Spinach Mushroom Wheat Berry Salad
- 1 1/2 cup wheat berries
- 5 cups water
- 1 teaspoon salt
- 2 garlic cloves minced
- 2 tablespoon extra virgin olive oil
- 2 medium zucchini sliced
- 1 cup mushrooms sliced
- 2 cups spinach
- 1/4 cup fresh basil torn and chopped
- 1/4 cup pine nuts
- 1/4 cup freshly shredded parmesan cheese
- 1/4 cup green scallions sliced for topping
In a large saucepan, combine wheat berries, water and salt.
Bring to a boil, reduce heat, cover and simmer for 50-60 minutes until wheat berries are tender.
Drain water and set aside.
While wheat berries are cooking, add oil, garlic, zucchini and mushrooms to a large skillet. Cook over medium heat for about 5 minutes until vegetables are tender.
Add spinach and basil and cook for a few minutes, until spinach wilts.
Add wheat berries to skillet and mix well.
Place pine cuts in a separate small skillet. Stir well and let cook over low heat while stirring for 3-4 minutes until light brown.
Top warm salad with toasted pine nuts and parmesan cheese. Serve warm.
I love how green this salad looks. Remember it is always good to add color to your meals.
More colors means more nutrients, vitamins, minerals and antioxidants. Always add more color.
You can easily substitute kale for the spinach if you’d like to mix it up.
Or if you only have spinach or another leafy green in your refrigerator.
Either way, this salad is healthy and delicious. The veggies are still crisp and I love the combination of flavors in this.
It pairs perfectly with any meat (main dish) or you can just eat this as a meal (like me). I eat this for lunch almost everyday when I make this.
I never get tired of it. But that’s just me.
I can totally eat the same thing for lunch or dinner for a few days straight. I am a weirdo.
A really good idea is to make a double batch of it to ensure you have leftovers for lunch for the week. That is why I love having one designated day to meal prep.
You will already have your dinners and (leftover) lunches for the week all ready for you. This helps prevent mindless and unnecessary eating and snacking.
I am all for it.
If you made this Warm Spinach Wheat Berry Salad or any of my other recipes please come back and let me know. You guys know that I love to hear from you!
And please let me know if you made nay substitutions. You guys inspire me!
Thank you for stopping by and please come back again soon!