Wheatberry & Brussels Sprouts Salad

This salad is delicious served warm or room temperature and leftovers are perfect over a salad. If you want to make ahead, toss bacon, pecans and sprouts just before serving.

Prep Time: 20 minutes
Cook Time: 1 hour
Yields: 8 servings

Salad:
4 cups water
3 cups low-sodium chicken stock
2½ cups wheat berries
1 teaspoon salt
2½ tablespoons olive oil
2½ tablespoons lemon juice
1/3 cup dried cherries
1/3 cup toasted pecan halves, roughly chopped
3 strips bacon, crumbled

Sprouts:
1¼ pounds Brussels sprouts, trimmed
1 tablespoon olive oil
2 teaspoons Fire & Flavor Chicken Rub

FIRST In a large stock pot, bring water and stock to boil. Add salt and wheat berries, reduce to a simmer, cover, and cook for about 45 minutes or until berries are tender, but still have a bite. While berries are cooking, combine lemon juice and olive oil and set aside. Drain berries, toss with half of dressing; set aide.

NEXT Preheat oven to 425°F. Halve or quarter Brussels Sprouts, depending on their size. Spread in an even layer on a rimmed baking sheet coated with oil. Drizzle sprouts with oil and sprinkle with Chicken Rub. Toss and spread in an even layer, cut sides down. Roast for about 20 minutes, until edges are brown and crispy, tossing half way through. Remove from oven and combine with wheat berries.

LAST Toss wheat berries with cherries, pecans, bacon, and remaining dressing. Season to taste with salt and freshly ground black pepper. Serve room temperature or warm.