Whole grain salads are a catch-all for nutritious and flavorful ingredients such as herbs, spices, nuts, vegetables and fruit. Preserved lemon adds a briny, citrus note while the abundance of herbs and greens add not only a lovely visual, but add fiber and texture to this powerhouse of a salad.
Learn how to add texture and flavor to whole grain recipes.
Level Ups (optional)
Add shredded red cabbage, sliced green onions and/or extra herbs.
Substitute 1 Tbsp grated lemon zest for the preserved lemon. Substitute dried cherries or raisons for the apricots.
Cooking vessel for the whole grains (pot or Instant pot)
Measuring spoons and cups
- 2 cups cooked whole grain such as brown rice, bulgur wheat, quinoa, or farro, cooked to the manufacturer’s specifications and cooled
- 1 cup cooked, cooled and diced cooked sweet potato
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ½ tsp black pepper
- 1 garlic clove, peeled and chopped or 1 tsp chopped garlic
- ½ tsp salt
- 1 tsp real maple syrup
- ¼ tsp ground cinnamon
- ⅛ tsp ground red pepper (optional)
- ½ cup red onion, small diced
- 3 cups spinach leaves
- 1 cup mint leaves, chopped
- 1 cup parsley leaves, finely chopped
- ½ of a preserved lemon, finely chopped
- 8 dried Apricots, cut into very small pieces
- 1 avocado, cubed into roughly ⅓ inch pieces
- ¼ cup toasted (optional smoked) almonds, roughly chopped
- Cook the whole grains to the manufacturer’s specifications.
- In the microwave, cook the sweet potato for 5 minutes. Cool and dice into ⅓ inch pieces.
- In a large bowl, whisk together the olive oil, vinegar, black pepper, garlic, salt, maple syrup, cinnamon, and red pepper.
- Add the cooked and cooled grains to the vinaigrette and coat. Fold in the sweet potato, onion, spinach, mint, parsley, preserved lemon and apricots. Just before serving, add the avocado and top with the almonds.