Best 7 Mixed Grain Salad Recipes

Indulge in a culinary journey with our Mixed Grain Salad, a symphony of flavors and textures that will tantalize your taste buds. This wholesome dish combines the goodness of quinoa, brown rice, and barley, offering a delightful nutty flavor and chewy texture. Tossed with a tangy lemon-tahini dressing, it's a refreshing and nutritious meal perfect for lunch, dinner, or a picnic. For a delightful twist, try our Mediterranean Mixed Grain Salad, which incorporates vibrant feta cheese, sun-dried tomatoes, and Kalamata olives, capturing the essence of Greek cuisine. If you're craving a hearty and protein-packed meal, our Chicken and Mixed Grain Salad offers a satisfying combination of grilled chicken, tender grains, and a zesty dressing. For a vegetarian delight, our Roasted Vegetable and Mixed Grain Salad features an array of colorful roasted vegetables, earthy lentils, and a balsamic vinaigrette. No matter your dietary preferences, our Mixed Grain Salad recipes cater to your cravings with their diverse flavors and wholesome ingredients. Embrace the goodness of grains and embark on a culinary adventure with our enticing salad creations.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED GRAIN AND HERB SALAD

Mixed Grain and Herb Salad image

This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 4

Ingredients

2 cups mixed cooked grains, such as bulgur, quinoa, brown rice, and farro
1/2 cup finely chopped mixed fresh herbs, such as dill, parsley, cilantro, and chives
2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a medium bowl, toss together mixed cooked grains, mixed fresh herbs, and olive oil. Season with salt and pepper.

Nutrition Facts : Calories 129 g, Fat 4 g, Fiber 2 g, Protein 3 g

SPRING GRAIN SALAD

Spring Grain Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Two 8.5-ounce pouches microwavable mixed grains, cooked and cooled
1 cup crumbled goat cheese
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup sliced radishes
1/4 cup toasted pine nuts
2 scallions, sliced thin
Lemon and garlic dressing (store-bought)
3 cups arugula
1/4 cup chopped fresh parsley

Steps:

Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.

GRAIN SALAD

Grain Salad image

Rather than cook the grains on the stove, Ree's tip is to use microwavable pre-cooked grains, to get this dish on the table in a matter of minutes.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped oregano
1 garlic clove, grated
3 cups baby kale
Kosher salt and freshly ground black pepper
2 (8.5-ounce bags) microwaveable mixed grain blend, cooked according to package instructions
1/3 cup jarred sliced roasted peppers
1/4 cup halved kalamata olives
1/4 cup sliced jarred banana peppers
4 ounces crumbled goat cheese
1/4 cup torn basil leaves
2 tablespoons chopped parsley

Steps:

For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.

MIXED-GRAIN SALAD WITH DRIED FRUIT

Mixed-Grain Salad with Dried Fruit image

Categories Salad Rice Side Sauté High Fiber Cranberry Currant Apricot Pecan Bon Appétit Dairy Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup vegetable oil
1/2 chopped shallots
1 cup brown rice
1 cup wild rice
1 cup wheat berries (also called hard wheat berries)
2 cups water
2 cups chicken stock or canned low-salt chicken broth
3/4 cups dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried currants
1/2 cup Sherry wine vinegar
2 tablespoons walnut oil or olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 cup coarsely chopped pecans

Steps:

Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Stir pecans into salad and serve.

MIXED GRAIN & PRESERVED LEMON SALAD

Mixed grain & preserved lemon salad image

This herby, tangy side dish of quinoa and spelt makes a delicious addition to a dinner party menu

Provided by Miriam Nice

Categories Side dish

Time 45m

Number Of Ingredients 12

Ingredients

200g mixed quinoa (we used Biofair organic tricolore)
200g pearled spelt
juice 1 lemon
2 tbsp pomegranate molasses
2 tbsp rapeseed oil
1 tsp mixed spice
2 preserved lemons , chopped into very small pieces
small pack flat-leaf parsley , chopped
small pack dill , chopped
½ small pack mint , chopped
1 fennel bulb , very thinly sliced
25g pumpkin seeds , toasted

Steps:

Bring a large pan of water to the boil. Rinse and drain the quinoa and spelt, and add to the pan. Boil for 15-18 mins or until just tender, then rinse and drain again under cold water. Leave to drain in a large sieve.
Meanwhile, in a large bowl, whisk together the lemon juice and molasses, then slowly add the oil. Add the mixed spice and season well.
Stir the preserved lemons, herbs and fennel into the dressing, then add the grains. Toss to combine, checking the seasoning. Pile the salad onto a large platter, top with the toasted pumpkin seeds and serve.

Nutrition Facts : Calories 294 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium

BIG SALAD WITH GRAINS

Big Salad With Grains image

There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course

Time 10m

Yield 1 serving

Number Of Ingredients 10

Ingredients

2 cups sturdy salad greens, such as romaine, iceberg, escarole or kale
1/2 cup cooked grains, like quinoa, farro, bulgur wheat or barley
1 cup roasted vegetables, like potatoes, sweet potatoes or winter squash
1/4 cup thinly sliced raw vegetables, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes
1/4 cup salad dressing, like yogurt, tahini or a vinaigrette, plus more to taste
1/2 avocado, thinly sliced
1 hard-boiled egg, peeled and halved
2 teaspoons snipped chives, plus more to taste
2 teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste
Whole-grain bread, for serving

Steps:

Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.
Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.
Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.

Nutrition Facts : @context http, Calories 998, UnsaturatedFat 45 grams, Carbohydrate 100 grams, Fat 59 grams, Fiber 19 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 80 milligrams, Sugar 7 grams, TransFat 0 grams

MIXED GRAIN SALAD

Mixed Grain Salad image

Make and share this Mixed Grain Salad recipe from Food.com.

Provided by evelynathens

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1/2 cup chopped shallot
1 cup brown rice
1 cup wild rice
1 cup wheat berries
2 cups water
2 cups chicken stock or 2 cups vegetable broth
3/4 cup dried cranberries
1/2 cup chopped dried apricot
1/2 cup dried currant
1/2 cup sherry wine vinegar
2 tablespoons walnut oil or 2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 cup coarsely chopped pecans or 1 cup walnuts, toasted

Steps:

Heat oil in large saucepan over medium-high heat; add shallots and sauté until translucent, about 5 minutes; add brown rice, wild rice and wheat berries; stir to coat; add 2 cups water and 2 cups stock; bring to boil; reduce heat to low; cover and cook until grans are tender and liquid is absorbed, about 40 minutes; remove from heat; stir cranberries, apricots and currants into grains; cool to room temperature.
Whisk vinegar, walnut oil and sage in small bowl to blend; pour over salad and toss to coat; season generously with salt and pepper; stir pecans into salad and serve.

Tips:

Cook grains separately: Cooking different grains separately ensures that each grain is cooked perfectly and maintains its unique texture.
Use high-quality ingredients: Fresh, high-quality ingredients will elevate the flavor of your salad. Opt for organic and locally-sourced ingredients whenever possible.
Don't overcook the grains: Overcooked grains become mushy and lose their texture. Cook them according to the package instructions or until they are tender but still have a slight bite to them.
Rinse the grains before cooking: Rinsing the grains removes any excess starch and helps prevent them from sticking together.
Add flavor to the cooking water: Adding a bay leaf, garlic clove, or a pinch of salt to the cooking water can infuse the grains with extra flavor.
Let the grains cool before assembling the salad: This prevents the salad from becoming soggy.
Use a variety of vegetables: A variety of vegetables adds color, texture, and flavor to the salad. Choose vegetables that are in season and at their peak freshness.
Add some protein: Adding protein to the salad makes it a more complete meal. Grilled chicken, tofu, or beans are all great options.
Use a light and flavorful dressing: A light and flavorful dressing will enhance the flavors of the salad without overpowering them. Olive oil, lemon juice, and herbs are all classic choices.
Season the salad to taste: Season the salad with salt and pepper to taste before serving. You can also add a sprinkle of fresh herbs or a squeeze of lemon juice for extra flavor.

Conclusion:

Mixed grain salads are a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. With a few simple tips, you can create a mixed grain salad that is packed with flavor and nutrition. So next time you're looking for a quick and easy meal, give mixed grain salad a try.