If you are a radicchio fan, this Racicchio and Wheatberry Salad will be your new favorite! Has chewiness from cooked wheatberries, lots of crunch, and a herby olive oil dressing.
Radicchio and Wheatberry Salad
How to make the Radicchio and Wheatberry Salad
While I soaked my beans last night, I also soaked some wheatberries and boiled them this morning.
Once they were finished cooking, I drained them and topped with spinach to wilt
And tossed in some of this new oil – anything with rosemary wins my heart and this is one of the best-tasting, fruitiest olive oils I’ve ever had
I seared up some radicchio in the herby oil in a pot until it began to brown
And tossed that in
Plus bleu cheese crumbles and pecans
And a drizzle of maple syrup to balance the bitter radicchio [about 1/4 a cup accidentally poured in during the making of this photograph!]
Lastly, I tossed in one sliced apple! I have missed apples so much!! So glad fall season is here
Served up on a plate and we have a nice lunch salad that’s quick to access for lunches and side dishes all week long
Radicchio + Wheatberry Salad
- 1 cup wheatberries cooked
- 1 small head radicchio sliced into bite-sized pieces
- 2 handfuls baby spinach
- 1 apple sliced
- 1/4 cup pecans
- 1/3 cup bleu cheese
- 2 tbsp herby olive oil or olive oil + rosemary
- Sprinkle of kosher salt
- 2 tbsp maple syrup
- Toss cooked wheatberries in a bowl with spinach, apple, pecans, cheese, olive oil, salt and syrup.
- Meanwhile, heat a pot to medium high and add radicchio and cook until brown.
- Toss together.
Served with a cuppa yogurt for some extra protein. Fig butter for dessert!
Have a highlightful day!