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This Wheat Berry Salad with Dried Figs was developed as part of a sponsored post for Whole Foods Market’s new store opening in Boston’s South End neighborhood.
As a food blogger, I sometimes have the chance to participate in some very cool opportunities. Most recently, I was invited to join a group of other Boston-area bloggers to tour Whole Foods Market’s newest full-service store in Boston’s South End neighborhood! If you are ever in Boston, you’ve got to check it out!
Like all Whole Foods Market locations, the new South End store sells all-natural and organic products (including the ingredients for the amazing Wheat Berry Salad recipe you’ll find below). But in building this new store, the company also strived to include innovation in every department throughout the store!
Upon entering the store, you’ll find a gorgeous floral display plus some exciting venues like a Cape Cod-inspired fish shack, a full-service coffee bar featuring Boston’s first ‘Mod Bar’ cold-brew coffee brewing system, a frozen yogurt bar, and a fresh juice bar.
This store also has the largest prepared foods and salad bar offering I’ve ever seen! (Getting hungry yet?)
As someone who LOVES to cook with fresh produce – the South End Whole Foods Market is a food blogger’s DREAM! Take a look at some of the amazing fresh produce for sale:
Whole Foods Market is also committed to carrying many locally-made products across the store, as well as items specifically tailored to the ethnicity of the local population who shops at the store.
And Whole Foods Market is committed to selling only fresh, wild-caught or responsibly-farmed sustainable seafood…
…as well as poultry and meats from cattle that have been raised with no antibiotics, and from farmers and ranchers who are committed to animal welfare standards.
One of my favorite sections of any Whole Foods Market is their bulk foods section – and the South End location did not disappoint! (Over 250 items to choose from – what you see here is only half the selection!)
You’ll find Whole Foods Market’s 365 Everyday Value brand items throughout the store – which makes stocking up on pantry items a great deal.
An incredible cheese selection (another favorite department of mine!)…
And this is Boston’s only Whole Foods Market that carries beer (including 250 craft beers), wine and spirits! (And don’t forget to check out the antipasti bar!)
But it doesn’t stop there. This store location includes a unique urban day spa operated by milk + honey out of Austin, Texas. Pedicure or hot shave anyone? milk & honey products are also sold in the store – and they meet Whole Foods Market’s same commitment to product quality standards for health and beauty products.
The South End store in and of itself is very cool too! The store was built on the former Boston Herald location so you’ll find a nod or two to the property’s print journalism history. And true to their local commitment, the gorgeous light fixtures in the store are also locally.
For your next trip to Boston, here are all of the Store Details:
Whole Foods Market | South End | 348 Harrison Avenue | Boston, MA | 02115 | 617-904-1000
Parking on-site and T-accessible (Red Line Broadway, Orange Line Tufts Medical Center, Silver Line)
Open 7 days a week, 8 am-10 pm
And finally, here’s that delicious Wheat Berry Salad with Dried Figs recipe (made with items found at Whole Foods Market of course)!
- 1 cup wheat berries
- 1 cup water
- 1 cup 365 Everyday Value® Vegetable Stock
- 1/2 cup pine nuts
- 3 tablespoons lemon juice
- 1 tablespoon 365 Everyday Value® Organic Dijon Mustard
- 1 tablespoon 365 Everyday Value® Honey
- 1/2 teaspoon kosher salt
- Few grinds black pepper
- 3 tablespoons 365 Everyday Value® Extra Virgin Olive Oil
- 1 cup baby spinach, chopped
- 1/2 cup dried mission figs, stems removed and quartered
- 1/4 cup dried cranberries
- 1/4 cup minced onion
- 1/4 cup chopped fresh parsley
- In a medium pot place wheat berries, water and stock and bring to a boil. Cover, reduce heat and simmer on low for one full hour.
- While wheat berries are cooking, place pine nuts in a dry pan and heat over medium to toast, about 5 minutes or so. Set aside.
- Also make the dressing ahead by combining lemon juice, mustard, honey, salt and pepper in a small bowl. Whisk to combine and slowly add oil while whisking. Keep refrigerated until ready to use.
- Once wheat berries have cooked for an hour, remove lid and add spinach and cook on medium for five minutes.
- Add figs, cranberries, onion and parsley and stir.
- Add half the pine nuts and half the dressing and stir. Let sit refrigerated for an hour.
- To serve, drizzle remainder of dressing on top with remainder of pine nuts and serve.
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This is a sponsored conversation written by me on behalf of Whole Foods Market via Burst Media. The opinions and text are all mine.