Apple pie wheat berry salad is one breakfast dish that will keep you feeling full and satisfied well into the day.
Raise your hand if you’ve ever bought something, shoved it in the pantry, bought more stuff that you’ve shoved in front of it and then forgot all about that one ingredient. My pantry is small and disorganized – so telling – and there are things in there I probably haven’t seen in years. I forget, buy more enchilada sauce and then when I finally get on that weird spirt where I want to clean, I find six or seven cans that I’ll never use. It’s a vicious cycle.
So I’m really excited by this month’s Recipe Redux theme. I just recently started participating in Recipe Redux. Essentially, it’s a group that focuses on taking amazing and delicious recipes and keeping them amazing and delicious while lightening them up. And let’s be real, we probably all search for lighter versions of our favorite dishes, right? Each month, there is a theme and this month, the focus is on those lost pantry jewels. We’ve all done it, but now it’s time to shed some light on those forgotten ingredients!
Mine? Wheat berries. The annoying thing is that I very vividly remember making a special trip to Wegman’s to buy wheat berries. They were hidden on a small shelf in the back of the whole foods section, buried behind barley and steel cut oats. It took me 25 minutes to find them on the dang shelf. And then I put them in the pantry, dreaming of all the uses I’d find for them. And then I put some enchilada sauce in front of them. Once again, these little berries were pushed to the back, long lost and forgotten.
Until the theme was announced. They immediately came to the forefront of my mind. I had to dig them out but I’m so glad I did. I threw them together in this breakfast-style apple pie salad. Sure, you could eat it at lunch but it’s a little bit sweet and has a great heft to it, so it makes it ideal for keeping you full long after breakfast.
Slightly adapted from Pinch of Yum.
- 1 cup cooked wheat berries
- 1 apple, chopped
- 2 Tbsp. brown sugar
- ¼ cup walnuts, chopped
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ground allspice
- ¼ tsp. ground cloves
- ¾ cup Greek yogurt
- Combine all ingredients in a bowl and mix well until combined. Refrigerate for at least one hour before serving.