Cranberry, Arugula & Grains Salad

Cranberry Arugula Grains Salad
  • Prep Time: 8 min.
  • Cook Time: 15 min.
  • Servings: 6

This lovely, nutty combo will soon become a lunchbox favourite. For those who love cheese, add some crumbled goat or feta for even more deliciousness!

Cranberry, Arugula & Grains Salad

Cranberry Arugula Grains Salad
  • Prep Time: 8 min.
  • Cook Time: 15 min.
  • Servings: 6

This lovely, nutty combo will soon become a lunchbox favourite. For those who love cheese, add some crumbled goat or feta for even more deliciousness!

INGREDIENTS

  • 1 pkg (250 g) GEOVITA Wheat, Barley & Oat Blend
  • 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
  • 2 tbsp (30 mL) each balsamic vinegar, maple syrup and olive oil
  • 1/4 tsp (1 mL) each salt and pepper
  • 3 cups (750 mL) baby arugula
  • 1/2 cup (125 mL) each dried cranberries and chopped toasted pecans
  • 2 green onions, chopped

DIRECTIONS

  1. Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed. Spread grains out in a large shallow bowl to cool slightly.
  2. Whisk balsamic vinegar with maple syrup, olive oil, salt and pepper. Add arugula, cranberries, pecans and green onions to grains. Add dressing mixture and toss to coat. Serve warm or refrigerate for up to 2 days.

Tip: Toast the pecans in a 350°F (180°C) oven, for 8 to 10 minutes or until fragrant. Alternately, toast in a dry skillet set over medium heat, stirring often, for 5 to 7 minutes.

INGREDIENTS

  • 1 pkg (250 g) GEOVITA Wheat, Barley & Oat Blend
  • 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
  • 2 tbsp (30 mL) each balsamic vinegar, maple syrup and olive oil
  • 1/4 tsp (1 mL) each salt and pepper
  • 3 cups (750 mL) baby arugula
  • 1/2 cup (125 mL) each dried cranberries and chopped toasted pecans
  • 2 green onions, chopped

DIRECTIONS

  1. Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed. Spread grains out in a large shallow bowl to cool slightly.
  2. Whisk balsamic vinegar with maple syrup, olive oil, salt and pepper. Add arugula, cranberries, pecans and green onions to grains. Add dressing mixture and toss to coat. Serve warm or refrigerate for up to 2 days.

Tip: Toast the pecans in a 350°F (180°C) oven, for 8 to 10 minutes or until fragrant. Alternately, toast in a dry skillet set over medium heat, stirring often, for 5 to 7 minutes.

Per serving (1/6 recipe): 320 calories, 13 g fat, 1.5 g saturated fat, 0 mg cholesterol, 44 g carbohydrates, 6 g fibre, 13 g sugars, 6 g protein, 260 mg sodium.

Per serving (1/6 recipe): 320 calories, 13 g fat, 1.5 g saturated fat, 0 mg cholesterol, 44 g carbohydrates, 6 g fibre, 13 g sugars, 6 g protein, 260 mg sodium.