Remember this fun layered salad I had from Whole Foods while in Arizona?
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
Yield
4 servings
Prep time
Cook time
Total time
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
Ingredients
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)
Directions
- 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.
- Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.
- 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.
Tip:
Dressing makes four 1/4 cup servings
Nutrition Information
(click to expand)
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.
I love the way you re-create these things for the rest of us!! That looks wonderful and something tells me that dressing will become my hubby’s new favorite!
Oooh I love this recipe Ange! I have another Whole Foods re-creation coming up soon but I’m so glad you’ve posted this one because I haven’t seen it in our Canadian locations! Sounds fantastic! :)
I don’t think I’ve seen them here either…wonder why?
You can pick our product up at Wholefoods in Toronto.
This is such a gorgeous salad! I’ve had the idea of a mason jar salad “pinned” for weeks. This just inspired me to execute and make my own!
I can’t wait for tomato season – I too a risk and bought some last week and was horribly disappointed. :(
Hi Angela, I love this easy fresh salad recipe and especially your advice with the cookie dough fudge for dessert :)
I’m digging all of those vegetables! It looks like something that would be awesome with a dollop of guacamole on top too (maybe without the dressing, but still). So many gorgeous fresh colors!
Mmm, love that idea. It is also good with hummus…but what isn’t?
right :D
This looks amazing! Any substitution recommendations in order to make this gluten-free?
Thank you Julie. :) Hmm maybe sub the wheatberries for brown rice? or millet?
I tried this recipe with the millet, and it was good. Then I tried it with Lundberg’s red rice….even better! Gluten free and very yum.
sounds good! I will have to try that :)
Yes, use brown rice. It’s also low carb which is important for my fiancé.
Sweet :) As a student I always struggle with making salads because I need something portable and that can be made for the whole week. It’s awesome because you can make it on the weekend and just grab a jar in the morning. This is so inspirationally health :)
Love this! I’ve been really into mason jar meals lately!
so colourful! I can’t wait to try this :D
oh I love this idea! I’ve also seen putting the dressing in first on the bottom and any leafy greens up top so they don’t get soggy, and that makes the entire salad, dressing and all easily portable!
That is a great idea Katie!
It looks JUST like the whole foods salad! So nice to be able to make such a simple dish at home without spending the grocery store markup! LOVE this for office lunches :). I made your not so tuna salad last night for lunch today…can’t wait to dive into that!
This looks incredible! Thanks for posting!
looks AMAZING!! I know what I’ll be bringing for lunches next week- you’ve actually made me excited for Monday ;)
also, I’m a huge sucker for mason jar anything… so you’re basically my hero today!
Looks like a great WF re-creation! And that fudge sounds like the perfect ending. Who said you can’t have happy endings? :)
I’ve been thinking about the original Whole Foods version since you posted it! This looks so fresh and vibrant- and I don’t really need to go to WF to buy salad. :D
This look like a delicious salad, I can’t wait to bring it for lunch.
YUM. I love how vibrant everything is – you can’t beat that in a dish!
looks so healthy and yummy…. i must make this xx
Oh yum, ‘ve had that before at whole foods. Keep these Whole Foods swaps coming please!
This looks absolutely delicious! I’ve been looking for good, easy vegan lunch ideas and I think I’ve just found my lunch for all of next week!! Is this a complete protein with the edemame along with the wheat berries and quinoa? This is such a great recipe that would be very easy to switch up! Can’t wait to try it!
quinoa, if I’m not mistaken, is a complete protein all on it’s own. I also think edamame is too?
Good call, I forgot about that for quinoa. I’m not sure about edamame, but seriously what a great recipe for protein. That has been my biggest struggle with eating more vegan. I think I’ll have to start supplementing with a protein powder. Do you like rice protein the best? I was looking at your last minute protein energy bars and I am thinking about trying rice protein. I know you also like Amazing Grass, but it is so expensive. Thanks!
And yep, just wikipedia-ed edamame and it is a complete protein. Woo hoo!
Right now my fav protein powder is the Garden of life one, found in this post: http://ohsheglows.com/2011/10/25/protein-powder-reviews/ it’s unsweetened, but that’s how I like it so I can add my own fruit as sweeteners.
I am currently in South Carolina, and you can mark MY words. This is one of the first things I’ll be making when I’m back on Canadian soil.
Looks amazing!
xx
-A
Glad to hear that Amanda ;)
I like the new recipe printing format! I am always more inspired to make something when I can see a picture of it – especially something so beautifully colorful as this salad. Thanks!
I love being inspired by restos and recreating them at home… with a citrus-based dressing, this looks right up my alley. Beautiful, beautiful presentation in the Mason jars, btw.
Angela, this looks incredible!!! Love the bright colors and flavors that will make any of these dreary winter days pop! As always, great job with the recipe! :)
I can’t wait to try this! Would Farro be an ok sub for the wheat berries? I have some on hand and had an amazing citrusy Farro salad recently. This reminds me of it!
yea I think farro would work nicely!
This looks so good and easy to make! All of your recipes are so cooking friendly(ie im not the greatest cook) I’v sent your website to a couple of friends who love your stuff! Thanks so much! Going to make this tonight :)
Thanks for passing the blog along Danica!
This looks great, but I have to say, I just don’t understand the appeal of oil-free dressing, from both a health and taste perspective. I feel like any calories saved are added back in with the fruit juice, and I need a little fat for salads to be satisfying. And aren’t many of the nutrients from the grains and vegetables are better absorbed when they’re accompanied by fat? I’m thinking of studies like this one: http://well.blogs.nytimes.com/2011/02/11/dress-up-your-salad/ I’d be interested to hear your thoughts on the issue, actually.
Anyway, I think with a little olive oil in the dressing and some avocado or hummus layered on top (as suggested above), this would be a much fuller meal. Can’t wait to try it out!
That’s a great point Emily! I do usually add oil to dressing, however I wanted to replicate this oil-free whole foods version. Avocado is a great suggestion as a way to sneak in some healthy oil. Maybe I will add that in next time.
Did you soak the wheat berries? I love wheat berries, but I get slightly bummed when I see them in a recipe because of the additional prep time. I’m not the most patient girl!
Hey Mindy, Sometimes I do, sometimes I don’t depending on time and if I plan ahead. Soaking grains is said to help with digestion and cook time, but in this case I didn’t soak and it turned out fine.
Thanks. I will make it today!
Let me know what you think of it. Take care!
What a delectable looking salad. I’ve been favoring these types of nutrient packed veg-grain-legume bowls lately…this looks just perfect! (And, I share your disappointment re. tasteless out of season tomatoes. ick!)
I am going to make that SO HARD this weekend. Thanks for sharing!!
That clever Angela is back at it again. This is fantastic and if only we had these pre-made to take to work, but of course, now we can. :)
Stunning colors!
Wow, that is definitely the prettiest salad I have ever seen! And it looks absolutely delicious. I can’t wait to try this out. Thanks for the great recipe!
This looks as delicious as it is beautiful! I start a new job next week, and I really needed portable lunch ideas since I have had the luxury of making lunches at home now for a while… Your timing was perfect once again. :-)
~Emily~
Whole Foods could hire you now to recreate at-home versions of their food :) It looks identical (but better!)
I love all the pops of color mixed in and the different textures are lovely. Nice job and great photos, too!
This salad looks delicious and so full of color! There is a rumor going around my hometown that we might finally get our very first whole foods! I am so excited!
This looks amazing!! Definitely bookmarking this recipe to make for the next work week :D
Looks beautiful – I love the colours! Can’t wait for your recipe book Angela!! I am missing GloBars soooooo much, especially the ones with the dried apricot in them!
Aw thank you! I hope it’s worth your wait. :)
I love wheatberries in salads and your salad dressings! Thanks for re-creating this!
Beautiful! This is the perfect solution for me for lunches to bring to work. So much better than the bagel-at-the-coffee-shop lunches I’ve been having lately because I’m too busy in the morning to make something healthy. This will be perfect to make on the weekends and then grab all week long. Thank you!
I love wheat berries! They are one of the few grains that keep me full for long periods of time. I’m not huge on quinoa, but I think I would like them in this. Looks good!
This looks SO good! I love whole foods salads with citrus dressings! I had a kale salad there once with a similar flavor combo and it was fabulous! Can’t wait to try this out!!!
I’ve been saying for about 2 months that I’m going to start making salads like this to bring to work, and I’ve yet to make one! They look so pretty and love how easy they are to assemble. Maybe I’ll actually find the inspiration to pack one tomorrow… or at least next week!
Thanks for sharing the recipe. :)
Have you tried Whole Food’s California quinoa salad?! It’s so good! It contains mangoes, raisins, edamame, quinoa, bell peppers, etc….and I thought “It’s so expensive, I could make it at home for less…but I just love it more when someone prepares it for me [then retails it for a billion dollars]”
yes I have and I loooove it! Thanks for the idea :)
This looks fantastic love!! I love summery foods like this, I feel spring is just around the corner and all of our beloved salads will be BACK and tastier than ever :)
I’m still swirling over the fudge you had the other day ;)
xxoo
That dish looks so amazing. Wondering, since I’m not real crazy about raw peppers, if I could lightly saute all the veggies then add them to the grains? I don’t think they would layer very well then, but they might make a tasty heated dish too.
yes Im sure that would work lovely too!
i so want this for my lunch today…
I love putting my meals-on-the-go in mason jars, they’re so handy and fit juuuuust well enough in my car’s cup holder! =)
Couldn’t agree more about out-of-season tomatos – abhorrent! But the salad looks yummy! I love salads that don’t include lettuce. The “extras” are always the best part! And sadly, I can’t make myself enjoy kale, no matter how hard I try…
I’ve been waiting for this recipe ever since you posted WF version during your trip. Thank you!!
I hope you enjoy it Angela. :)
HI
Thanks for including both the cup amount and about how many carrots, peppers etc would make that amount. Makes it easier to plan out the recipe.
thanks
Im glad to hear that’s helpful for you!