This fresh, flavorful Wheatberry Cranberry Salad is bursting with harvest flavors and fiber: cranberries, zucchini, maple syrup, chickpeas, feta cheese and wheat berries, which comprise the entire kernel of corn, minus the hull. The recipe is simple, quick, free of preservatives and a great way to use up those Thanksgiving leftovers.
[yumprint-recipe id=’24’]About the recipe author: Brandi Evans, a Huffington Post contributor whose recipes have appeared on The Dr. Oz Show, likes to keep a good balance between healthy and tasty meals and homemade desserts and other treats. Find more on her blog BranAppetit.
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This is an awesome idea for leftovers. I will have to make this for my family. Thanks for sharing.
That looks delicious! Simple too. Thanks for the leftover idea!
What a great way to use leftovers. I can never figure out what to do with everything I have after the guests leave. I will be making this for sure.
oh that looks so good. I’m going to have to try that. Probably before thanksgiving.
Thanks for the great recipe. This looks delicious! I love cranberry in anything.