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Radicchio and Wheatberry Salad

Cuisine American
Keyword grain salad, healthy salad, radicchio recipes, summer recipes, vegetarian salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 250kcal
Author Kath Younger

Ingredients

  • 1 cup wheatberries (or farro) cooked
  • 1 small head radicchio chopped into bite-sized pieces
  • 2 cups baby spinach
  • 1 apple sliced
  • 1/4 cup pecans chopped
  • 1/3 cup bleu cheese
  • 2 tbsp herb-infused olive oil or olive oil + rosemary
  • 2 tbsp maple syrup
  • kosher salt to taste

Instructions

  • Heat a skillet over medium high and add radicchio; cook until brown.
  • Toss cooked wheatberries in a bowl with radicchio, spinach, apple, pecans and cheese.
  • Mix olive oil and maple syrup in a small jar.
  • Pour dressing over salad and toss to coat. Season with salt to taste.

Notes

  • Store in the refrigerator for up to three days.
  • If you can't find wheatberries, farro makes an excellent substitute.
  • Any crumbly cheese will work in place of the bleu cheese.