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Vegetarian Spring Wheat Berry Salad

This Vegetarian Spring Wheatberry Salad is bursting with fresh spring produce which is nestled between chewy high-fiber wheat berries and tossed in a chive blossom vinaigrette.
Course Salad
Cuisine Vegetarian
Author Shelly Westerhausen

Ingredients

  • 1 cup wheatberries , rinsed
  • 1 Tbsp + 3 Tbsp olive oil , divided
  • One bunch of ramps , leaves removed for other use and chopped into 1 inch pieces
  • half bunch of asparagus , trimmed and chopped into 1 inch pieces
  • 1 garlic clove
  • 2 carrots , diced
  • 1 bell pepper , sliced
  • 1/2 cup strawberries , chopped
  • 2 celery stalks , chopped
  • 1 Tbsp chive blossom vinegar (or champagne vinegar works as well)
  • Salt / Pepper , to taste
  • 1 Tbsp basil , chopped
  • microgreens , scallions, or edible flowers, for garnish

Instructions

  1. For the wheat berries: Bring a large pot of salted water to a boil. Add in wheat berries, reduce heat, cover, and let gently simmer for one hour. Drain and transfer to a large mixing bowl.
  2. Warm 1 Tbsp. olive oil in a medium skillet over medium heat. Add ramps and asparagus and saute for 5 to 7 minutes or until softened. Add garlic and saute for an additional 30 seconds. Remove from heat and add wheat berries. Also add in carrots, bell peppers, stawberries, and celery. Use a wooden spoon to mix until combined.
  3. For the chive blossom vinaigrette: Whisk together the remaining olive oil, chive blossom vinegar, and basil. Season with salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least thirty minutes before serving.