Janice’s Curried Wheat Berry Salad
You and your family will love this crunchy, sweet salad. Let your kids help choose and prep the ingredient. Be creative –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. They look like tiny jewels.
- 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)
- Vinaigrette Ingredients
- 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, while the wheat berries are cooking:
- 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.