Whole Grain Fruit and Nut Salad

Whole Grain Fruit and Nut Salad Recipe, Salad from Grains Nuts and Fruit Recipe, Nutritious Grain Salad Recipe

Whole Grain Fruit and Nut Salad

Day two of super side dishes is here!  I’ve been making this dish for a couple of years now; it’s become a regular on our menu. The idea for the salad came when I was planning a party and wanted to make a wild rice dish. It is wonderful to have for lunches, to serve with wild game dishes and well, for just about any time!  I have even deemed it “holiday meal worthy.” 

The whole grains that I use aren’t hard to find, as a matter of fact, they are carried in most grocery stores and health food stores. You can use any mix you like…there are no rules here. Just be sure to double the amount of water to the volume of grains.

Also, the dried fruits used can be up to you…just pick a couple you enjoy.

The simple Dijon Balsamic dressing is one I use for multiple purposes and has just four ingredients!

The end result is so good and so good for you! When you’re looking for something just a little bit different, try this; you won’t be dissappointed.

P~

5.0 from 1 reviews
Whole Grain Fruit and Nut Salad
 
The combination of whole grains, dried fruits and nuts topped with a simple Dijon Balsamic dressing gives a fresh and festive air to your meals.
Author:
Recipe type: Salad, Side Dish
Ingredients
  • ½ cup red winter wheat berries
  • ½ cup oat groats
  • ½ cup wheat berries
  • ½ cup wild rice blend
  • 4 cups water
  • 1 small onion, diced
  • 3 celery sticks, diced
  • 2 cups mixture of dried fruits, chopped (I used cranberries, tart cherries and peaches this time)
  • 1½ cups pecan pieces
  • FOR THE DRESSING:
  • ¼ cup orange juice
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
Instructions
  1. In a large sauce pan, add the grains and the water.
  2. Bring to a boil.
  3. Cover and simmer for about an hour, or until the moisture is absorbed.
  4. Pour the cooked grains into a colander and rinse well.*
  5. Allow to cool.
  6. In a large bowl, combine the cooked grains with the onion, celery, fruits and nuts.
  7. Toss.
  8. In a separate bowl, add the orange juice, balsamic vinegar and Dijon mustard.
  9. Slowly whisk in the olive oil.
  10. Add to the salad mixture and toss.
  11. Refrigerate and serve cold.
Notes
*Rinsing the grains will remove any excess starch. This will keep your salad from being gummy and show off the individual grains in all their glory.

The rinsed grains…

Chop your dried fruits in about the same size as your onion and celery pieces…

Whisking the oil slowly into the balsamic mix will make create an emulsion – the oil and vinegar will blend rather than separate…I was a bit over zealous in my drizzling of vinegar because you can see a slight separation in this one.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Fruits, Salads, Side Dishes. Bookmark the permalink.

6 Responses to Whole Grain Fruit and Nut Salad

  1. nancy says:

    This salad looks really good. I am getting ready to make this tomorrow. I have all the grains but need to get the wild rice blend. I’m not sure what blend this is and was wondering what blend you use. Thanks

  2. nancy says:

    I made this and it was great. I used kamut, spelt berries and wheat berries as that’s what I had on hand. This would be a really great side for Thansksgiving.

    • Thank you, Nancy. I’m so happy you tried it, and made it your own with grains you had on hand. We love it and it’s great with Thanksgiving, or any game dishes. And just to have around to snack on. I appreciate you commenting. P~

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