Toasted Wheat Berry Salad Recipe

Toasted Wheat Berry Salad

Sweet soybeans – or edamame – bring color contrast to this whole-grain salad. A DIY tangy-sweet honey-mustard vinaigrette coats the chewy wheat berries and dried fruit as well as the crunchy almonds and tender-crisp veggies.

Serves: 4Prep: 20 minutesCook: 1 hour 15 minutesTotal: 1 hour 35 minutes

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Serves: 4

Ingredients

  • 1 cup wheat berries
  • 2 cups low-sodium chicken broth or water
  • 1 cup frozen edamame
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 1⁄2 teaspoons Dijon mustard
  • 1⁄2 teaspoon honey
  • 1⁄4 teaspoon fresh thyme leaves
  • 1⁄8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1⁄2 cup red bell pepper, diced
  • 1⁄3 cup sliced almonds, toasted
  • 1⁄4 cup Simple Truth Organic™ Dried Cranberries

Directions

  • In a large saucepan, toast wheat berries over medium heat, stirring frequently. Add broth; cover. Bring to a boil; reduce heat. Simmer 40-45 minutes until liquid is absorbed and wheat berries are just tender. Transfer to a plate to cool.
  • Meanwhile, cook edamame according to package directions; rinse under cold running water to cool.
  • To make dressing, in a large bowl, whisk together oil, vinegar, mustard, honey, thyme, salt and black pepper until combined. Add cooled wheat berries and edamame, bell pepper, almonds and dried cranberries; toss gently to coat. Refrigerate 30 minutes to blend flavors.

Serves: 4

Ingredients

  • 1 cup wheat berries
  • 2 cups low-sodium chicken broth or water
  • 1 cup frozen edamame
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 1⁄2 teaspoons Dijon mustard
  • 1⁄2 teaspoon honey
  • 1⁄4 teaspoon fresh thyme leaves
  • 1⁄8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1⁄2 cup red bell pepper, diced
  • 1⁄3 cup sliced almonds, toasted
  • 1⁄4 cup Simple Truth Organic™ Dried Cranberries

Directions

  • In a large saucepan, toast wheat berries over medium heat, stirring frequently. Add broth; cover. Bring to a boil; reduce heat. Simmer 40-45 minutes until liquid is absorbed and wheat berries are just tender. Transfer to a plate to cool.
  • Meanwhile, cook edamame according to package directions; rinse under cold running water to cool.
  • To make dressing, in a large bowl, whisk together oil, vinegar, mustard, honey, thyme, salt and black pepper until combined. Add cooled wheat berries and edamame, bell pepper, almonds and dried cranberries; toss gently to coat. Refrigerate 30 minutes to blend flavors.