Blueberry Wheatberry Salad with Turmeric Vinaigrette

This ultra nutritious salad is packed with the goodness of blueberries, wheatberries, spinach, avocados, walnuts, carrots and a fresh turmeric vinaigrette! You’ve got plant protein, healthy fats, fiber, and antioxidant compounds galore in this healthy salad recipe. Rugged and hearty, this spinach blueberry salad is like a meal in a bowl. Plus, it stands up well in the fridge for a few days. Just cook up your wheatberries–which are essentially whole wheat kernels–let them cool, then mix in your salad fixings, and drizzle with this flavorful vinaigrette.

This easy vegan salad is great for meal prep, too. Just package it up into mason jars or storage containers to grab and go later. This wheatberry salad is also delicious served at picnics, potlucks, or dinner parties, too. Try a different grain instead of wheatberries, such as spelt, farro, or buckwheat. And try frozen blueberries in the off season (or swap with a seasonal fruit, such as pomegranates or pear slices). Make this recipe gluten-free by substituting a gluten-free grain for the wheatberries, such as quinoa or brown rice.

Blueberry Wheatberry Salad with Turmeric Vinaigrette

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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This simple, ultra nutritious Blueberry Wheatberry Salad with Turmeric Vinaigrette is packed with the goodness of blueberries, wheatberries, spinach, avocados, walnuts, carrots and a fresh turmeric vinaigrette.

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Ingredients

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Wheatberries:

• 3 cups water
• 1 cup wheatberries

Salad:

• 6 cups packed baby spinach leaves 
• 1 cup fresh blueberries
• ½ red onion, thinly sliced
• 1 medium avocado, peeled, diced
• ¼ cup coarsely chopped walnuts
• 1 medium carrot

Turmeric Vinaigrette:

• 1 ½ tablespoons extra virgin olive oil
• 1 lemon, juiced 
• 1 teaspoon agave syrup (optional)
• 1 teaspoon freshly grated turmeric (or 1 teaspoon dried turmeric)
• ½ teaspoon smoked paprika
• Pinch salt (optional)
• Pinch black pepper

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Instructions

1. Cook wheatberries by bringing 3 cups water to a boil in a covered small pot over high heat. Add wheatberries to the boiling water, cover with a lid, and reduce the heat to medium. Cook for about 30 minutes, check doneness, and cook for an additional 5-15 minutes, until tender yet crunchy. (Depending on product, can take 30-45 minutes to cook, according to package directions.) May need to add additional water as needed to compensate for evaporation. Drain any remaining water and chill until room temperature. 
2. Prepare salad by adding spinach leaves, blueberries, onion, avocado, walnuts, and cool wheatberries to a large salad bowl. Using a mandolin or vegetable peeler, shave carrots into thin strips. Add to the salad bowl. 
3. Gently toss together salad ingredients to distribute. 
4. To make turmeric vinaigrette, whisk together olive oil, lemon juice, agave syrup (optional), turmeric, smoked paprika, salt (optional), and pepper together until smooth and well combined. 
5. Drizzle vinaigrette over salad and toss gently until well distributed.
6. Serve immediately. Makes 8 (about 1 ½ cups) servings. Store covered in fridge for up to 3 days (avocados may brown). 

Notes

Use a different type of wheat kernels in this recipe, if desired, such as farro, kamut, or spelt. 

Make this recipe gluten-free by substituting a gluten-free grain for the wheatberries, such as quinoa or brown rice. 

I served this salad in these pretty enamelware bowls with blue trim. 

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 187
• Sugar: 3 g
• Sodium: 25 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 7 g

For more plant-based salad recipes, check out the following: 

Cucumber Tomato Onion Salad
Grilled Nectarine Salad with Citrus Ginger Dressing
Green and Gold Brown Rice Salad
Arugula Salad with Tomatoes
Green Bean, Chickpea, and Farro Salad with Za’atar
Spicy Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Strawberry Spinach Salad with Vegan Feta and Balsamic Vinaigrette