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Wheat Berry Salad with Dried Figs
Wheat Berry Salad with Dried Figs has tender cooked wheat berries, baby spinach, dried mission figs and cranberries, in a lemon honey Dijon sauce.
Yield: 4-6 servings 1x
Prep: 15 minsCook: 1 hour 10 minsTotal: 1 hour 25 minutes
Ingredients
- 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
Instructions
- 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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