Lunch: Zucchini-Wheat Berry Salad Recipe | MyRecipes

Recipe by Lori Powell Light and healthy, this layered salad will keep, covered and refrigerated, for 1 day. Shake container before eating to distribute ingredients.

This recipe includes fertility superfoods such as:

Lemon, Cranberries, Spinach, Honey

Health and fertility benefits of Zucchini-Wheat Berry Salad Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1/4 cup hard wheat berries
2 tablespoons sliced almonds
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped tarragon or chives
1 1/2 cups baby spinach, coarse stems removed
2 medium cooked beets, diced (about 1 cup)
1/2 cup crumbled soft goat cheese
1 medium-large zucchini, trimmed and cut lengthwise into ribbons with a vegetable peeler (about 1 1/2 cups)
2 tablespoons dried cherries or cranberries

Instructions

Preheat oven to 350 ºF. Place wheat berries in a small saucepan and cover with water by 2 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, until tender, about 1 hour. Drain, transfer to a bowl and let cool.
While wheat berries are cooking, spread almonds on a small baking sheet and bake, stirring once or twice, until lightly toasted, about 8 minutes. Transfer to a small bowl and let cool. In a medium bowl, whisk together lemon juice, mustard, honey, 1/4 tsp. salt and 1/2 tsp. pepper. Slowly whisk in oil until well combined. Stir in tarragon.
Layer salad evenly between 2 1-quart-capacity containers, beginning with vinaigrette, then adding wheat berries, spinach, beets, goat cheese, zucchini, almonds and cherries. Cover containers. Salads will keep, covered and refrigerated, for 1 day. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.

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