This delicious Wheat Berry Salad combines chewy wheat berries, crunchy broccoli, dried cherries, and toasted walnuts, all tossed in a sweet and savory dressing. Enjoy as a main course, lunch, or a side dish.
Cook wheat berries according to package directions; they will simmer for approximately 50 minutes until cooked through to a chewy, but not hard, texture.
1 cup hard red winter wheat berries
Optional: toast walnuts in a small skillet over low-medium heat until fragrant and warm, being careful not to burn. Remove from heat and set aside.
¾ cup walnuts
Meanwhile, mix together the dressing by whisking together balsamic vinegar, maple syrup, shallot, garlic, and dijon mustard. Slowly whisk in olive oil until emulsified. Add salt and pepper, to taste.
¼ cup high-quality balsamic vinegar, 3 Tablespoons pure maple syrup, 2 Tablespoons shallot, 2-3 cloves garlic, 1 teaspoon dijon mustard, 3 - 3 ½ Tablespoons extra virgin olive oil, ¼ teaspoon fine sea salt, Freshly ground black pepper
Once wheat berries are cooked, drain and mix with broccoli, dried cherries, walnuts, and green onions. Toss with dressing until coated. Serve immediately or store in an air-tight container in the fridge for up to 5 days.
2 cups broccoli florets, 1 cup dried cherries, 2-3 green onions