Toasted Wheat Berry Salad
Wheat berries are the whole, unprocessed kernel of the wheat plant, and cooked properly they have a chewy, nutty texture closer to farro or barley than anything resembling bread. This salad toasts them dry in a hot pan before boiling, a step borrowed from how you'd treat rice for a pilaf, which deepens their flavor considerably compared to just simmering them straight from the bag. Roasted squash adds sweetness and a soft contrast to the chewy grain, while a handful of dried chokecherries or dried cherries brings a tart note that keeps the whole bowl from tasting one-dimensional. It holds up well at room temperature, which makes it a practical dish to bring to a potluck or pack for a lunch, since it doesn't wilt or turn soggy the way a leafy green salad would over a few hours. Toss the vinaigrette in while the wheat berries are still slightly warm; they absorb the dressing better than once they've fully cooled, and the finished salad tastes more integrated as a result.
Ingredients
- 1 cup dry hard red wheat berries
- 3 cups water
- 2 cups peeled, cubed butternut squash
- 2 tbsp olive oil, divided
- 1/3 cup dried chokecherries or dried cherries
- 1/4 cup crumbled feta cheese
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F. Toss the squash with 1 tablespoon of olive oil, salt, and pepper, and roast on a sheet pan for 25 minutes, until tender and lightly browned.
- Meanwhile, toast the dry wheat berries in a dry saucepan over medium heat for 3 minutes, stirring often, until fragrant.
- Add the water and a pinch of salt, bring to a boil, then reduce heat and simmer, covered, for 40 to 45 minutes, until tender but still chewy. Drain any excess water.
- Whisk together the remaining olive oil, cider vinegar, honey, and Dijon mustard in a small bowl to make the dressing.
- In a large bowl, combine the warm wheat berries, roasted squash, and dried chokecherries.
- Pour the dressing over the top and toss to coat.
- Sprinkle with crumbled feta just before serving, either warm or at room temperature.
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