What did you think of when you saw “Granola Salad” as my post today?
When I named it I thought this wheatberry salad looked a lot like granola. It has a lot of the same ingredients. You’ll find bits of dried apricots, craisins, sunflower seeds and pistachios among the wheatberries and soy nuts. Sweet, crunchy and satisfying.
Granola, right? Well, not exactly.
This whole grain salad makes a great picnic side dish. I love the color! Specks of red, orange, and green dot the brown canvas of grains and seeds.
The warmer weather is slowly creeping in here. My lawn is getting greener and I have that itch to be outside.
Our Sunday Supper group hails from around the world where for some, it’s picnic weather all the time!
So today we are celebrating the start of picnic season. A spring picnic before the bugs wake up and the heat and humidity set in seems kind of nice, doesn’t it?
Thanks T.R. from Gluten Free Crumbley for hosting our picnic! now can someone pass me a napkin?
Granola Salad
Ingredients
- 1 cup dried wheatberries
- 2 1/2 cups vegetable broth
- 1/2 cup chopped dried apricots
- 1/2 cup craisins
- 1 cup roasted soy nuts
- 1/2 cup roasted sunflower seed kernels
- 1/4 cup chopped pistachios
dressing
- 1/2 cup vegetable oil
- 2 Tablespoons rice vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
Instructions
- Bring broth and wheatberries to a boil. Cover, reduce heat and simmer for 15 minutes until soft but still chewy.
- Drain off any excess liquid. Chill.
- Mix together oil, vinegar, honey and salt. Set aside.
- Combine remaining ingredients with wheatberries.
- Toss with dressing and allow at least 30 minutes for flavors to blend before serving.
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Enjoy all these great picnic ideas from the Sunday Supper Group!
Ingredients
- 1 cup dried wheatberries
- 2 1/2 cups vegetable broth
- 1/2 cup chopped dried apricots
- 1/2 cup craisins
- 1 cup roasted soy nuts
- 1/2 cup roasted sunflower seed kernels
- 1/4 cup chopped pistachios
- 1/2 cup vegetable oil
- 2 Tablespoons rice vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
Instructions
- Bring broth and wheatberries to a boil. Cover, reduce heat and simmer for 15 minutes until soft but still chewy.
- Drain off any excess liquid. Chill.
- Mix together oil, vinegar, honey and salt. Set aside.
- Combine remaining ingredients with wheatberries.
- Toss with dressing and allow at least 30 minutes for flavors to blend before serving.
Appetizers:
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad by annaDishes
Beverages:
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
Main Dishes:
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking
Sides:
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
Desserts:
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
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