Tag Archives: Brussels Sprouts

Wheat Berries and Sprouts Salad with Grapes & Almonds

Wheatberries and Sprouts Salad with Red Grapes and Almonds

Wheat berries are dense and chewy with a slightly nutty flavor, packed with protein and fiber and a decent amount of iron, they make for a filling and healthy base to this delicious salad. Raw Brussels Sprouts have a mild flavor, so different than cooked sprouts, if you’ve never had them this way I think you will be pleasantly surprised. I also love how the grapes along wth the fruity vinegars add some brightness to both the taste and look of this salad. The almonds, aside from being super healthy; protein, fiber and vitamin packed, add a really nice crunch. This salad is so filled with flavors, texture and nutrition, I hope you love it as much as I do!     

Wheat berries ready to  cook

Wheat berries ready to cook

Wheat berries and sprouts salad

Wheat Berries and Sprouts Salad

With Grapes & Almonds

Author: Sweet Green Kitchen’s Jen Jones




1/2 cup uncooked wheat berries – rinsed and cooked in about 1 ½ cups water for about an hour

1 container or large handful of Brussels Sprouts – outer leaves & stem ends removed, sliced very thinly

1 – ½ small red onion (about ¼ – ½ cup) – slivered or diced

A handful of red grapes – halved

A small handful of parsley – chopped

3-4 Tablespoons slivered almonds



2 Tablespoons Olive Oil

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Blackberry Balsamic Vinegar or similar

A few shakes of dried Rosemary – about ¼ – ½ teaspoon

Sea Salt to taste


Optional add ins: crumbled bleu cheese or goat cheese


Stir together the dressing either in a small bowl or right in the bottom of your serving bowl.

Add to the serving bowl cooked and cooled wheat berries, dressing and remaining salad ingredients. Stir well to combine.

Optional, crumble in cheese of your choice.

Serve as a side salad or atop a pile of greens, romaine or baby spinach are nice as a yummy and filling vegetarian entrée. Enjoy! wheat berries and sprouts salad with bleu cheese and cheesy bread

Wheat Berries & Sprouts Salad with Grapes & Almonds topped with Bleu Cheese

Wheat Berries & Sprouts Salad with Grapes & Almonds topped with Bleu Cheese











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Brussels Sprouts Two Ways


I think Brussels Sprouts have come a long way.  They used to be the dreaded vegetable, the one nobody liked.  But more and more, I’m finding people who love them as much as I do, including my 13 year old daughter and a lot of her friends (surprising, but true).  I think, people have finally just started preparing them in ways that bring out all their delicious flavors, instead of just boiling them all away.  But for those of you out there who still can’t get past the strong and somewhat bitter flavor of the roasted sprout, have I got a surprise for you…the raw Brussels sprout.  The raw version is completely different than the cooked, they are surprisingly mild in flavor, delicious in a salad and what’s even better it’s a salad that keeps well for days in the fridge, leftovers make a perfectly quick and easy healthy lunch or snack.  Whether you’re a fan of the roasted sprout or not, I encourage you to give the salad a try and IF you’re new to the world of Brussels sprouts, do not hesitate to roast up a few and enjoy. 

Roasted Brussels Sprouts

Author: Sweet Green Kitchen’s Jen Jones

 Roasted Brussels Sprouts

Ingredients: IMG_3539

Brussels Sprouts

Olive Oil

Sea Salt

Thyme – Optional




Preheat Oven to 375 F


Wash Brussels Sprouts, trim off stem ends and remove the outer leaves.  Cut smaller sprouts in half and larger ones in quarters.  Note, I know a lot of people roast their Brussels Sprouts whole, but I prefer to halve or quarter them, allowing more of them to brown and crisp, which is what makes them taste so darn good.


Toss Sprouts onto a rimmed baking pan, drizzle with olive oil, sprinkle salt and thyme and toss so the sprouts are evenly covered with the oil and seasonings.


Cook in the 375 F oven for about 15 – 20 minutes.  Turn the sprouts around and return to the oven for another 10 – 15 minutes, until the outer leaves turn brown and crispy.  Remove from the oven and serve.  Enjoy!


Recipe Notes: This is one of those recipes where it’s easy to adjust the quantity of ingredients to your needs and tastes.  A 10 ounce container of Brussels Sprouts will serve about 2 – 3.


Maple Dijon Brussels Sprout Salad

Author: Sweet Green Kitchen’s Jen Jones

Maple Dijon Brussels Sprouts Salad

Adapted from Judita Wignall’s “Raw and Simple”

Salad Ingredients:

1 10 ounce container of Brussels Sprouts – approximately 2 cups – Shredded/Finely Sliced

2 – 4 cups Baby Arugula OR Baby Spinach

About ¼ cup Chopped Pecans – Toasted

1 – 2 Tablespoons Dried Cranberries

1 Blood Orange, Regular Orange or 2 Clementines


Dressing Ingredients:


1 Tablespoon Dijon Mustard

1 ½ – 2 Tablespoons Apple Cider Vinegar

1 Tablespoon Maple Syrup

2 Tablespoons Olive Oil

1 Large Shallot – Slivered

Thyme – about 6-10 Fresh Sprigs OR 1 teaspoon Dried

Sea Salt to taste – I use large flaked Maldon Sea Salt




I like to make my salad dressings first in the bottom of the serving bowl, that way nothing gets left behind in the transfer and you have one less bowl to wash (always a plus!).  Combine all the dressing ingredients in a large bowl.


Wash the Brussels Sprouts and trim off the stem ends, remove the outer leaves.  Finely slice and break apart, you can leave a few leaves whole if you like.  Add the shredded Sprouts to the bowl with the dressing and toss.  Next add in the Arugula or Baby Spinach, if your leaves are large you can slice them a bit, leaving smaller leaves whole.


Peel the Oranges and separate the segments.  Depending upon the size of each segment, cut in half or thirds.  Add the Orange pieces to the bowl, along with the Cranberries and Pecans.  Toss everything to combine and serve.  Enjoy! 


Serves about 4-6


Recipe Notes: a little crumbled Goat Cheese is a nice addition, but definitely not necessary. IMG_3562

Leftovers of this salad keep great for a few days in the fridge. 


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