Wheat Berry Salad

winter salad

How about a good early spring/late winter salad? This is full of flavors and textures with easy ingredients to keep on hand so you can have it ready pretty quickly. Lots of goodies chewy wheat berries, crunchy toasted walnuts, sweet little currants and tangy blood orange. Easily a whole meal for me ;)

The longest part of this is cooking the wheat berries. They are hard little grains that take a bit of time around 45 minutes to cook to be tender. I cook them pasta/potato style meaning a lot of water in a big pan giving the wheat berries room to expand. They double in volume but stay firm on the outside, so it’s not until you taste one that you can see if the grain is nice and chewy but tender inside.


you can usually find these little gems in the bulk aisle of your grocery store

Wheat Berry Salad:

4 cups of cooked wheat berries
2 cups of Lima beans (frozen ones cooked just until warmed through are fine, you could also use edamame)
3 green onions sliced using both the white part and the tender green part
1/2 shallot finely diced
1/2 cup of toasted walnuts
1/2 cup of currants (they will discolor the salad so don’t add until serving)
2 small blood oranges (cut the oranges into supremes)

Dressing:

1/4 cup olive oil
1/8 cup heavy balsamic vinegar
1 small lime juiced
1/4 cup blood orange juice
1tsp walnut oil
1/2 tsp sea salt
Couple grinds of pepper

Whisk everything together, pour over salad making sure you coat all those delicious ingredients. Yum, enjoy!

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