This winter-friendly salad has everything you want when the days turn chilly — hearty whole grains, bright citrus, chewy dried fruit, and a satisfying crunch from almonds. It’s nourishing without feeling heavy, and it only gets better as it sits, making it a perfect make-ahead dish for busy weeks, potlucks, or easy lunches from the fridge.
INGREDIENTS:
Salad
1 1/2 cups wheat berries
1 1/2 cups red onion, finely diced
2 cups celery, finely diced
1/4 cup extra virgin olive oil
Zest of 2 lemons (about 1 tablespoon)
1/2 cup chopped almonds
1/3 cup fresh parsley or mint (or a mix), finely chopped
1 teaspoon Kosher salt
Freshly ground black pepper, to taste
Dressing and Fruit
1/4 cup rice vinegar
1/3 cup fresh orange juice
2 tablespoons honey
1 cup finely diced dried fruit (figs, raisins, apricots, dates, cranberries — any combo you love)
METHOD:
In a saucepan, combine wheat berries with enough water to cover by a few inches. Bring to a boil, then reduce to low, partially cover, and cook for about 45 minutes or until tender but pleasantly chewy. Drain and set aside to cool slightly.
In a small saucepan, whisk together rice vinegar, orange juice, and honey. Bring to a boil, stir in the dried fruit, remove from heat, and cover. Let the fruit plump as it absorbs the warm dressing.
In a large bowl, combine diced onion and celery. Add the warm wheat berries, olive oil, and lemon zest; toss gently. Add the vinegar–juice mixture with the dried fruit and stir to combine.
Add chopped almonds, herbs, salt, and pepper. Toss again and let the salad rest at room temperature for at least 1 hour so the flavors can develop. Serve warm or at room temperature.
Keeps well in the refrigerator for up to 3 days.
SERVING SUGGESTIONS:
- Serve over baby spinach or arugula for a more robust salad.
- Add roasted chicken, salmon, or chickpeas to make it a full meal.
- Spoon alongside roasted squash, lamb, or winter vegetables for a cozy dinner spread.
- Pack in lunch containers — it travels beautifully and doesn’t wilt.
