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.
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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
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 made this as soon as I saw the post and I absolutely loved it. I did make two quick changes, one being that I added chopped cabbage as a top layer (had some leftover in the fridge) and instead of the dressing, I added a generous dollop of hummus on top and mixed it in. I work between 60 and 72 hours every week, this is the exact kind of lunch that I need. Thank you so much for yet another wonderful post and recipe!
This looks AMAZING!! So inventive, I love this
This was great Angie :-) now that I am 90 minutes from Whole Foods it is good to recreate their nourishing salads.
I love the look of this recipe. So colorful, can’t wait to try it!
Yum! I just finished making this (with a few tweaks due to what I had and didn’t have on hand), and had to tell my hubby to make me stop eating it! Now there’s a bowl of deliciousness in my fridge for easy lunches this week…thanks!
For the dressing, how much of a difference will it make if I just use orange juice (instead of the orange/apple mix) for the dressing?
Making this tonight!
im sure it would be fine…just taste test it as you add the seasonings!
Delicous! I served it over a bed of spinach to add some leafy greens… it was wonderful. Love the “oil-free” dressing, so nice & light.
I always look forward to making your recipes – thanks Angela!
I remember when you bought this salad….I’m glad you re-created it! It’s lovely and looks delicious!
Did you use fresh edamame? We only have frozen available here and I’m wondering if thawed frozen edamame would work or would I have to somehow cook it first?
Kelly – I made this an used frozen edamame. Just cook it first. It stays well in the fridge.
This looks perfect for next week’s plane ride to Mexico. I’ll just have to find a TSA approved container for the dressing. Yum!
calories?
I love this recipe! I get so sick of salad for lunch in the winter and this was perrrrfect. Plus it’s more filling. I made the fixings on Sunday night (sans the dressing b/c I was lazy and went with a bottled soy ginger dressing). In the morning I layer the veggies on the bottom with a little dressing, add the wheatberries and quinoa, and then toss on some edamame. It’s great because I don’t have to pack the dressing seperately! Thanks so much for sharing!
Thanks for this delightful recipe! I made this last night. I posted up my cooking results on my blog =)
Just saw that TheKitchn just posted this. Congrats!
Thanks so much for this, Angela! I’ve made this for two weeks in a row now (and eating it for lunch), and I feel like it’s positively changed my weeks! Not only is it delicious, but it’s beautiful and brightens up my afternoons. :) I can’t tell you how many coworkers have walked by and said, “Look at that salad!” Thanks again. :)
There is a Jewish holiday coming up soon where people exchange gifts of food. I want to make this salad to give out this year. Most people give out cakes and cookies, but when I give real food, people are so appreciative!
I would like to prepare the salad in advance. How late in the stage of preparation can the dressing be added? If I did it the night before and kept the salad containers in the fridge, would that be okay, or would it get soggy?
Thanks!
Thanks for the recipe! It is light, crisp and tangy. I love it. :)
Delicious! I’ve made it three times in the past month. I’m sharing my version of the recipe with a link back to yours. Thank you for posting!!!
So, do when do you dress this salad? When you make it, or when you eat it?
Would it taste alright if I made this without the edamame? I’d love to make this for my friend and I but unfortunately she’s allergic to soy. Thank you! xx
I would try subbing chickpeas :)