Wheat Berry Salad with Mixed Berry Vinaigrette
Ingredients
Mixed Berry Vinaigrette
- 3/4 cup strawberries tops removed
- 1/4 cup blueberries
- 2 tbs honey
- 1/4 cup apple cider vinegar
- 1 tsp kosher salt
- 1/4 tsp pepper freshly ground
- 1/2 cup olive oil extra-virgin
- 3 large mint leaves
- 5 large basil leaves
Wheat Berry Salad
- 1 cup wheat berries dried, rinsed and drained
- 1 tsp olive oil
- 1 cup baby spinach roughly chopped
- 1 cup strawberries cleaned and sliced or diced
- 1 cup blueberries
- 1/2 cup pecans toasted, roughly chopped
- 1/4 cup basil leaves fresh, roughly chopped
- 1 oz goat cheese crumbled
- kosher salt and pepper freshly ground
Instructions
Make the Vinaigrette
- Place strawberries, blueberries, honey, vinegar, salt, pepper, olive oil, mint, and basil in a blender or food processor. Blend until very smooth.
- Season dressing to taste with additional salt and pepper. Store vinaigrette, covered, in the refrigerator for up to 3 days. Shake well or whisk before using.*
Cook the Wheat Berries
- Using the Instant Pot:
Using the Instant Pot:
- Add 1 teaspoon olive oil to the insert and heat over medium/normal heat on the sauté function. Stir in dried wheat berries and cook just until beginning to toast, about 3-4 minutes.
- Add 3 cups of water and a pinch of salt. Cover, seal, and cook on HIGH pressure for 35 minutes. Quick release pressure, drain wheat berries, and let cool to room temperature.
On the Stove:
- Add 1 teaspoon olive oil to a heavy-bottomed pot over medium-high heat. Stir in dried wheat berries and toast, just until beginning to turn golden, about 3-5 minutes.
- Add 3 cups of water and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer for 30-60 minutes, until wheat berries are softened, but still chewy. (Time varies by type of wheat berries you've used.) Stir occasionally and start checking wheat berries for doneness around the 30-minute mark. Drain wheat berries and let cool to room temperature.
Assemble the Salad
- In a large bowl, toss together wheat berries, baby spinach, strawberries, blueberries, pecans, and basil. Add a few tablespoons of vinaigrette and toss to combine. Season to taste with salt and pepper.
- Top salad with crumbled goat cheese and drizzle with additional vinaigrette, to taste.
Notes
Wheat Berry Salad with Mixed Berry Vinaigrette
Whether you're having lunch on the go, or planning a luncheon menu for friends, this Wheat Berry Salad with fresh berries is a delicious, vibrant, and healthy option that you can prep ahead!
Recipe Notes
*If the vinaigrette is too thick for your liking, or if it thickens upon refrigeration, add a little bit of water, a teaspoon at a time, to thin it out.
MEAL PREP:
Cook the wheat berries 3-4 days in advance, and make the mixed berry vinaigrette up to 3 days ahead. To pack for lunch, portion the ingredients in a salad container, or your favorite storage container, being sure to keep the spinach, goat cheese, and dressing separate from the other components. Dress and toss the salad, as directed, just before serving. Tried this recipe?Let us know how it was!