Umm does anyone know when grain salads became a “thing”?
It is not the first time in my life that I have arrived late to a trend. Although, I am still not sure if grain salads are a “thing,” or if it just pops up when new plant-based eaters are searching for food without animal products. I know some say that it is an easy transition from carnivore to herbivore, but I think it takes a bit of work.
Carnivore to Herbivore
For me, recipes and food shopping were all habits. I could easily grab things off the shelves at grocery stores and fall back on familiar meals without a thought. Once I made plant-based eating my focus, I had to think about every meal, and snacks too. Boy, do I like to eat snacks! And now I am working up an appetite constantly looking for new things to make sure that the nutrients are broad, and the variety of taste and texture are engaging and satiating.
Enter the grain salad
Thank you grain salad for solving so many of my plant-based meal planning problems! You are really versatile and filling. I love that you are nutrient dense, heart healthy, and easy to prepare. You complement all kinds of veggies, salad dressing flavors, garnishes, topping textures, and of course there are so many kinds of you.
Bulgur wheat
Regardless of how cool or uncool grain salads (and me) are right now, I am going to give them a thumbs up and continue to create tasty varieties to enjoy! This particular recipe uses bulgur wheat which does have gluten, so it is not the right fit for everyone. But I totally love it! – from taste, to texture, to how it absorbs dressing. It is a whole grain meaning we eat the entire wheat kernel – germ, endosperm, and bran. The benefit of this is that we get all the nutrients that the plant has to offer.
Here is the skinny – EVERYTHING in this recipe can be substituted. The idea is to use a grain as the base, veggies (and even fruit), nuts, and seeds on top and then a dressing that compliments the other flavors.
Dressings
I have come to prefer making my own dressing. It is REALLY easy, I promise! You can totally control everything that goes into it, and you can stay away from anything over processed, over sugared or loaded with chemicals that help to preserve it on grocery store shelves. Skip all that and make your own. I use my blender and/or my little shaker. This one has made so much dressing, it stores well, washes well, and has stood the test of time. OXO Good Grips Little Salad Dressing Shaker
If you are not gluten allergic or intolerant, I encourage you to try these ingredients together. Normally, I would never grab brussels sprouts, but that is just the point – broad and various nutrients and flavors.
I guess the only other outstanding question is if me and grain salads are cool! If anyone knows the answer, please comment below.
Salad Ingredients:
2 tbsp olive oil.
2 cups butternut squash, diced.
2 cups brussels sprouts, washed and halved.
1/3 cup pecans, toasted.
1/3 cup dried sweetened cranberries.
2 cups arugula, washed and drained.
1 cup Whole Grain Bulgur Wheat.
salt & pepper to taste.
Orange Vinaigrette Ingredients:
3 tbsp orange juice.
2 tbsp maple syrup.
1 tbsp Dijon mustard. This is the brand that I really like – Spicy Dijon Mustard
2 tbsp red wine vinegar.
¼ tsp garlic powder.
¼ cup olive oil.
Salt & pepper to taste.
Instructions:
Preheat the oven to 400 degrees Fahrenheit. Combine the butternut squash and brussels sprouts in a large bowl with 2 tbsp olive oil, salt, and pepper. Roast for 30-40 minutes. At the halfway point, remove from the oven and stir all ingredients. When you have 10 minutes left, add the pecans to the tray.
Follow the package instructions for making the bulgur wheat.
For the vinaigrette, add all ingredients, except the olive oil, to the blender. Slowly pour the olive oil into the mixture while blending.
Build the salad with the bulgur wheat as the base, all other ingredients on top and drizzle with vinaigrette.
Enjoy!
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