Vegan Thanksgiving: Warm Rosemary, Apple, & Wheatberry Salad

This is the first post in our recipe series for the month of November, vegan Thanksgiving dishes from Jill of a Better Happier St. Sebastian!

Warm Rosemary, Apple, and Wheatberry Salad

1 cup dry wheatberries

3 cups water

3-4 large apples, quartered and chopped into 1” pieces

2-3 sprigs fresh rosemary

1 teaspoon dark brown sugar

1 tablespoon vegan butter

To prepare wheatberries, combine 1 cup wheatberries, a big pinch of salt, and 3 cups of water in a pot and bring to a boil. Once boiling, cover and reduce to a simmer for about 90 minutes, until the water has absorbed and the wheatberries are cooked to your liking. In a skillet over medium heat, melt the vegan butter and add chopped apples and 1 sprig fresh rosemary. Once the apples have started to cook, sprinkle the brown sugar over top and stir.  Continue stirring until the apples are slightly soft, about 3 minutes. Add the cooked wheatberries into the skillet, combining to coat with the apples and juices. Top with remaining fresh rosemary and serve immediately.

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.