Whole Foods Inspired Layered Salad with Orange Ginger Dressing

by Angela (Oh She Glows) on February 16, 2012


Remember this fun layered salad I had from Whole Foods while in Arizona?

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I believe I said, “Mark my words, this will be the first thing I make when I’m on Canadian soil.”


Ok, so it wasn’t technically the first thing I made (not even close if you could see all the recipe testing I’ve been doing), but at least I remembered to make it at all. Miracles do happen.


With a salad this simple, it really wasn’t difficult to recreate at home. The most difficult part was judging how much of each vegetable/grain I would need and then figuring out how many mason jars and servings it would make. There are a lot of scribbles in my notebook!


The first thing I did was test out my own version of the Oil-Free Orange Ginger Dressing.


After a few trials, I was happy with the dressing, keeping in mind how light and simple the Whole Foods dressing was. This isn’t a thick or hearty dressing, but simply a light accent to highlight the flavours in the salad. I also added in fresh lime juice to give it a fun twist! Love that kick of lime.


Now, moving onto the salad. I decided to do without the barley in the salad, because I really didn’t want to cook 3 grains on the stove top. Two is plenty for this salad! While I cooked the quinoa and wheatberries on the stovetop, I chopped the vegetables. Oh and I did without the tomatoes because out of season tomatoes are just tragic, aren’t they?


After everything was ready, I started layering, while looking at the original Whole Foods salad as I went. I made four 500-ml mason jars worth, with some grains leftover. The salad will last for about 5 days in the fridge, so this works perfectly for easy lunches to make ahead of time. I’ve also included the exact measurements in the directions, if you’d like to replicate the mason jar layering.


Or, if you aren’t into layering, just dump it into a big bowl or container and mix it up! This is actually what I ended up doing because I brought the salad for a family get together on the weekend. Or you could layer it, I’m sure, in a large glass bowl too. The salad turned out incredibly fresh, light, and just like the one I remember devouring from Whole Foods.



Make Ahead Layered Salad With Oil-Free Orange Ginger Dressing

Vegan, no bake/raw, nut-free, oil-free


Just like the Whole Foods salad, but now made in the comfort of your own home. With some advance prep work, you can enjoy this salad all week long.

Inspired by Whole Foods

4 servings
Prep time
Cook time


For the salad
  • 1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
  • 1 cup uncooked quinoa (makes 2.5 cups cooked)
  • 1 cup edamame
  • 1 cup diced carrots (about 2)
  • 1.5 cups diced red pepper (1 large)
  • 1.5 cups diced green pepper (1 large)
  • 1/2 cup finely chopped fresh parsley
  • Herbamare or kosher salt, to taste
For the dressing
  • 2/3 cup 100% pure orange juice (or use freshly squeezed)
  • 1/3 cup 100% pure apple juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh minced ginger
  • 1 tbsp fresh lime juice
  • kosher salt, to taste (I used 1/4 tsp)


  1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn’t burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.
  2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.
  3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days.

Nutrition Information


Dressing makes four 1/4 cup servings


Mark my words, this is one healthy salad that will keep you going all week long. Just don’t forget to have a piece of cookie dough fudge for dessert.

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{ 24 comments… read them below or add one }

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Shanon Watson March 26, 2012 at 4:19 pm

Do you use forzen edamame?


Angela (Oh She Glows) March 26, 2012 at 4:47 pm

yes I do :)


Michelle Tibbs April 16, 2012 at 10:43 pm

Your recipes never disappoint. I added cilantro and a slug of olive oil just to extend the satiation time. So, so good.


Mina April 17, 2012 at 3:59 pm

Hi! Love this–I’m always looking for things that I can make ahead of time that will give me a week’s worth of dinners (I live alone). Quick question: Does it ok for 5 days with the dressing, or without?


Mina April 17, 2012 at 3:59 pm

Oops, mean to say “does it stay ok…”


Ember April 29, 2012 at 10:59 pm

mmmm making these tomorrow. Next WF salad should be the spinach/mandarin orange/cranberry one…


Heidi, Botanical PaperWorks June 14, 2012 at 11:07 am

YUM! I’m visiting via Today’s Mama and love the look of this salad. I always appreciate vegan recipes that don’t include nuts because of our household allergies. Since the Whole Foods version is “may contain”, it’s out of the question. But making it myself is totally do-able. Thanks! ~Heidi


Angela (Oh She Glows) June 15, 2012 at 10:13 am

Hope you enjoy it Heidi!


Terry June 21, 2012 at 12:21 pm

Can’t you also sprout the wheatberries and quinoa for a raw meal? I have sprouted quinoa before, and it was deliciously sweet. Sprouting makes the nutrients more bioavailable for tne body.


Angela (Oh She Glows) June 23, 2012 at 3:57 pm

Hey Terry, yes I’m sure you could, great idea!


Charronmundy Mundy June 28, 2012 at 8:53 pm

This is great! So can any of your salads be “jarred” like this? I love all your salads and I would love to make any of them in a jar.


Angela (Oh She Glows) June 29, 2012 at 11:23 am

I can’t see why not :)


Constance August 14, 2012 at 6:44 am

Maybe also a sub for wheat berries could be Rice of the Prairies (Cavena Nuda I believe is the official name). That’s good stuff. I haven’t tried wheat berries, yet.


Caitlin August 27, 2012 at 7:36 pm

I forgot to grab some fresh ginger at the store, if I were to sub ground ginger- how much should I use?


Angela (Oh She Glows) August 28, 2012 at 7:22 am

I would start with 1/4 tsp and adjust from there. Enjoy!


H.D. November 19, 2012 at 9:36 pm

Made this for lunch this week (packed the salad in five containers and the dressing in a sixth) and really liked it! It’s a super-easy idea for work lunches and it kept me full from 12:00 all the way to 5:00, through my hour-long strength training class and then right up to 7:00 or so when I had a chance to have dinner!


Ella January 20, 2013 at 9:49 am


I want to make this salad but finding wheat berries has been a challenge. Any suggestions?



sarah March 24, 2013 at 7:36 pm

Yum! Do you add the dressing to the jars before putting them in the fridge or do you add it before you eat it? Thanks!


Angela (Oh She Glows) March 25, 2013 at 10:43 am

I added it just before I ate it :)


Clare March 29, 2013 at 6:58 pm

This looks YUMMY!! I will definitely try this myself! I am going to post some recipes on my site too, in the next few weeks. I am loving eating fresh, organic, raw food and feel amazing afterwards! Thanks for sharing! :-)


Connie Lo June 30, 2013 at 11:17 pm

Perfect pre-workout meal!


Alissa Wendland September 11, 2013 at 4:32 pm

Hi! I can’t tell you how excited I am to find these recipes. I am allergic to milk, wheat, corn, eggs, soy, seafood, peanuts, pineapples and a host of other foods. I have struggled and struggled to find recipes that tasted great and allowed me the chance to avoid foods I’m allergic to and…I found this site!



Anthony December 14, 2014 at 7:02 pm

Loved that recipe idea, will play with it this week, for the barley, you could have cooked it with th the wheat berries, they both require same water and cooking time.

Thanks for all that you do


cheryl February 6, 2016 at 3:46 pm

Looks delish. Do you cook the edamame? I have never used it before. Thanks!


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