Wheatberries are a hardy, whole grain that can add texture, taste and satisfaction to a meal. They have a natural nutty flavor which is enhanced with nuts or nut oils. In this recipe, I added both. Since apples are in season this is a great time to add this salad to your weekly menu. In this recipe, I mixed wheatberries with fall-harvested fruits: apples, oranges and cranberries. It’s a versatile recipe that can be served as a side dish, a dessert or breakfast.

Ingredients:

Instructions:

Cook wheatberries as directed on the package. While the wheatberries cook, toast your pecans. Heat a stainless steel sauté pan over low/medium heat. Add the pecans and spread them out in a single layer on the bottom of the pan. Watch them carefully. They will only take about 10 minutes to toast, less if the pan is pre-heated. Gently toast the pecans in the pan turning and tossing them to prevent them from burning. When pecans are fragrant and toasted remove them from the pan immediately and set them aside to cool.

When the wheatberries are done cooking, remove them from heat and strain out any excess water. Place cooked wheat berries in a bowl and mix in the vinegar, syrup, orange zest, a tablespoon of fresh squeezed orange juice, cranberries and toasted pecans. Let wheatberries cool and marinate while you assemble the salad. In a separate bowl, mix the salad greens: spinach, arugula. In a small bowl, whisk together the dressing: sesame oil, olive oil, mustard and maple syrup.  Pour about a tablespoon of dressing on to the greens and give them a toss to coat. Serve greens on the plate, add marinated wheatberries, apples, pecans, and feta. Add a drizzle of dressing, if needed.