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Radicchio + Wheatberry Salad

Mix and match any fruits, nuts or veggies you might like into this salad.
Servings 4 Serving
Author Kath Younger


  • 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.