Michigan Spring Wheat Berry Salad

Check out this hearty, spring salad made specially for this week’s farm share by Megan, the owner of Macon Creek Malt. The wheat berries are from her!

Fun Fact: people confuse me and Megan all of the time. Can you tell who is who?

Ingredients

• 1 C whole wheat berries
• 2 tsp salt
• 1/2 tsp pepper
• 1 garlic clove, minced
• 1 small red onion, finely diced
• 2-3 T (white) balsamic vinegar
• 1/3 C olive oil
• Juice of 1 lemon
• 1 C thinly sliced radishes
• 2 C chopped spinach
• 1 C pea shoots

Additional toppings

• Pumpkin seeds (pepitas); walnuts etc
• dried cranberries, cherries, raisins etc
• feta, soft cheeses

Prepare Wheat Berries

• Soak 1 Cup of whole wheat berries in 3 cups water in fridge overnight. Drain.
• Cook soaked wheat berries in 3 fresh cups water and 1 tsp salt for 35-40 minutes. Bring water to boil, then lower temperature to simmer.
• Drain and cool

Prepare dressing

• Combine 1 tsp salt, 1.2 tsp pepper, garlic, red onion, lemon juice, a balsamic vinegar. Set aside for 15 minutes.
• Add olive oil, whisk together

Prepare Salad

• Combine spinach, radishes, pea shoots and other toppings as desired.

COMBINE!!

• Toss wheat berries, dressing and salad.