Wheat Berry Salad with Mixed Berry Vinaigrette
User Reviews
5
Wheat Berry Salad with Mixed Berry Vinaigrette
Description
The Wheat Berry Salad with Mixed Berry Vinaigrette features toasted wheat berries as the base, giving a chewy and nutty texture that complements the fresh baby spinach and seasonal berries. Toasting the wheat berries before pressure cooking or simmering enhances their flavor, while the vinaigrette blends strawberries, blueberries, honey, apple cider vinegar, and fresh mint and basil leaves into a smooth dressing that ties the salad components together with a subtle sweetness and herbal brightness. Pecans add crunch, and crumbled goat cheese provides creaminess and a slight tang, balancing the sweetness of the berries.
The vinaigrette can be stored refrigerated for up to three days and adjusted in consistency with water if it thickens, allowing for make-ahead convenience. Assemble the salad by tossing wheat berries, spinach, berries, pecans, and goat cheese with the vinaigrette just before serving to maintain texture and freshness. This salad works well as a standalone light meal or a side dish paired with grilled proteins or sandwiches.
Salad ingredients like spinach, goat cheese, and dressing are best kept separate when packing for lunch to preserve their freshness until ready to serve.
Ingredients
Mixed Berry Vinaigrette
- 3/4 cup strawberries tops removed, California Giant Berry Farms brand
- 1/4 cup blueberries California Giant Berry Farms brand
- 2 tablespoons honey
- 1/4 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly-ground
- 1/2 cup extra-virgin olive oil
- 3 large mint leaves
- 5 large basil leaves
Wheat Berry Salad
- 1 cup wheat berries rinsed and drained, dried
- 1 teaspoon olive oil
- 1 cup baby spinach , roughly chopped
- 1 cup strawberries cleaned and sliced or diced, California Giant Berry Farms brand
- 1 cup blueberries California Giant Berry Farms brand
- 1/2 cup pecans roughly chopped, toasted
- 1/4 cup basil roughly chopped, fresh leaves
- 1 ounce goat cheese , crumbled
- salt Kosher salt and freshly ground
- black pepper Kosher salt and 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:
- 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
- The vinaigrette can be thinned with small amounts of water if it becomes too thick after refrigeration.
- Cook the wheat berries up to 3-4 days before assembling the salad for convenience.
- Make the mixed berry vinaigrette up to 3 days in advance and keep it refrigerated.
- When packing for lunch, store spinach, goat cheese, and dressing separately to keep ingredients fresh until serving.
- Toss and dress the salad just before eating to maintain optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 411mg | 17% |
| Potassium | 152mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 29.6mg | 33% |
| Calcium | 41mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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