A couple years back, I was part of a local CSA that delivered a box of fresh produce weekly. After a few weeks, having loads of veggies in the fridge presented me with a challenge of making dishes that used several items at a time, so that everything got used before it was past it’s prime. I searched a few spring vegetable dishes and found this Spring Wheatberry Salad on Epicurious.com. Not only did it utilize a bunch of veggies, it was a great side dish or main vegetarian meal. As I’ve talked about before on Carolina Girl Cooks, I’m a big fan of a vegetarian dish. I add meat into my diet here and there because I’ve noticed that my body responds well when I’m getting a fair amount of protein, but if I had my choice, I’d be a straight vegetarian. To me, it doesn’t get much better than a big bowl of veggies smothered in a delicious homemade dressing and maybe paired with a grain.
This Spring Wheatberry Salad is one of those great take-with-you dishes you can prep a day before and divide up into mason jars for an easy lunch option to take to the office. You can eat it cold or room temperature.
Because I like to find a way to spin dishes into a way to throw a dinner party, this would also make a lovely dish to serve while entertaining. Pair it with simple grilled fish or chicken and a light dessert such as the Champagne Berries and Lavender Cookies recipe on the blog and you’ve got an easy dinner party menu ready to go.
If you’re following the weight watchers smart points system, I’ve included them below. Hope you enjoy this one! It’s full of flavor and textures and incorporates the best of spring produce.
adapted from Epicurious
10 WW smart points per serving
Spring Wheatberry SaladSERVES serves 4 PrintDownload
- 1 cup of Red Harvest Wheat Berries
- 3 radishes
- 4 spring onions
- 1/4 lbs (about 1/3 of a bunch) of asparagus spears
- 1/3 cup walnut pieces, toasted
- 1 1/2 lemons, juiced
- 1/4 sherry vinegar
- 1/4 cup olive oil
- 1 tsp of Dijon mustard
- 2 tsp of fresh thyme
- salt and pepper
- Place the wheatberries on a baking sheet and toast in the oven for about 10 minutes on 350, stirring halfway through.
- Bring 3 cups of water and 1 tsp of salt to a boil. Add in the wheat berries and bring it back up to a boil. Reduce the temperature to simmer, cover the pot and cook for about 45 minutes to 1 hour. The wheat berries should be chewy, but not crunchy. Be careful to not over-cook them or they will break and become mushy.
- Make the dressing by combining the lemon juice, sherry vinegar, thyme, olive oil and a sprinkle of salt and pepper. Whisk until it's mixed together very well.
- Slice the radishes and spring onions.
- Trim the bottoms off the asparagus. Place in boiling water for about 2 minutes and then plunge into ice water to stop the cooking. Cut into 1 inch pieces.
- When the wheat berries are done cooking, drain off the water. When the berries have cooled off a little, toss in half the dressing, asparagus pieces, sliced radishes, spring onions and toasted walnut pieces. Taste to adjust the seasoning and dressing. Serve cold or at room temperature.
- *Wheat berries can be found in the bulk section of a health conscious store. If you can't find wheat berries, substitute farro or if you're gluten free, quinoa. Just make sure to cook these grains according to package directions and not as specified above.