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.
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 1 hour. Drain and transfer to a large mixing bowl.
Warm 1 Tbsp. olive oil in a medium skillet over medium heat. Add ramps and asparagus and sauté for 5 to 7 minutes or until softened.
Add garlic and sauté 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.
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 30 minutes before serving.