A refreshing, delicious salad perfect for a filling lunch or a side salad. A tasty maple vinaigrette over wheat berries, dark leafy greens, sunflower seeds, three types of oranges and dried cranberries.
Prep Time10 minutesmins
Servings: 4
Calories: 480kcal
Author: Getty Stewart
Ingredients
3/4cupraw wheat berries
2-3smalloranges, different varieties, peeled and sectioned
Rinse and drain wheat berries. Place in medium saucepan and cover with 1 to 2 inches of water. Bring to boil. Reduce heat and simmer covered for 50-60 minutes until tender. Drain any remaining water and cool.
Arrange all prepared ingredients on either a large platter layering each ingredient in an attractive display or simply toss together in a large bowl.
If displaying on a platter, serve vinaigrette on the side. If tossing in a bowl, mix in vinaigrette.
Vinaigrette
Combine all ingredients in a well sealed jar and shake vigorously. Taste and adjust as desired.
Store leftovers in the fridge for up to 3 days if you used dark leafy greens like kale, chard, beet greens, etc. If you have baby spinach, romaine, leaf lettuce or iceberg lettuce - it's best to eat up!
Notes
Cooked wheat berries and other large grains freeze very well. I like to make a large batch and freeze in measured portions so I can quickly whip up a salad like this. Replace the wheat with any other large whole grains like farro, rye berries, bulgur (quick cooking), hulled barley, hulled oats or quinoa.*I love using my cranberry orange infused vinegar in this recipe.