A Winter Salad with Sweetness and Crunch
I made a small, short-lived attempt last weekend to jump on the bandwagon of using the pandemic as an opportunity to clean out and rearrange my kitchen pantry. I was pleased to see there wasn’t anything with an expiration date before 2017. I wasn’t exactly displeased, but I was certainly surprised, to find bags and bags and bags of wheat berries (wheat berries are the whole grain of the wheat that hasn’t undergone any refining process). I have no idea how this happened. So I cooked up a big batch of them to try to re-create one of my favorite, and now long-gone, salads I used to get at the salad bar at Whole Foods: curried wheat berry salad. The result is good enough that that I may end up using those twenty pounds before the end of winter.
Please play with ingredients – almonds instead of walnuts, or jicama instead of carrots, for example. You can chop up a red pepper &/or kale for added color, texture, and nutrition. If you don’t like curry, then use just a plain vinaigrette, or add some mustard. If you’re having company, or if you just want to wow your family, scatter some pomegranate seeds on top. You get what I’m saying.
I hope you enjoy –
Janice’s Curried Wheat Berry Salad
- 1 cup wheat berries (any type)
- 1 granny smith or honeycrisp apple
- 1 carrot
- 1 orange
- 1 scallion
- 1/2 cup walnuts
- ½ cup currants or raisins
- ½ cup crumbled feta cheese (optional)
- ¼ cup extra virgin olive oil
- 1 Tablespoon balsamic or red wine vinegar
- ½ teaspoon curry powder
- Pour the wheat berries into a large pot of boiling water. Cover, and simmer 30-60 minutes, until the wheat berries are pretty soft and chewy. Drain the wheat berries, and pour into the bowl with the salad ingredient that you’ve prepped in the meantime:
- Chop the apple, carrot, orange, and scallion into small pieces. Set aside the green part of the scallion. Place the other ingredients in a large bowl.
- Add the cooked wheat berries.
- Whisk together the vinaigrette ingredients, and pour it over everything. Toss.
- Top with green bits of scallion if you want to be fancy.