Apple And Manchego Salad With Wheatberries Recipe

Name: Apple And Manchego Salad With Wheatberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheatberries; 3 tablespoons sherry vinegar; 1 1/2 teaspoons whole grain mustard; 1 1/2 teaspoons honey; 1/4 teaspoon Spanish smoked paprika (pimenton de la Vera); couple of pinches salt, plus more to taste; couple of grinds black pepper, plus more to taste; 1/4 cup olive oil; 1/3 cup diced red onion; 1 - 1 1/2 tart apples. Granny Smith are fine, but Suncrisp would be stellar; 1/3 to 1/2 pounds Manchego cheese; 2 -3 ounces arugula; 1/3 cup dried tart cherries, roughly chopped if large

Servings: persons

1 cup wheatberries
3 tablespoons sherry vinegar
1 1/2 teaspoons whole grain mustard
1 1/2 teaspoons honey
1/4 teaspoon Spanish smoked paprika (pimenton de la Vera)
couple of pinches salt, plus more to taste
couple of grinds black pepper, plus more to taste
1/4 cup olive oil
1/3 cup diced red onion
1 - 1 1/2 tart apples. Granny Smith are fine, but Suncrisp would be stellar
1/3 to 1/2 pounds Manchego cheese
2 -3 ounces arugula
1/3 cup dried tart cherries, roughly chopped if large

1
Soak the wheatberries overnight in water to cover by a couple of inches. When you're ready to cook them, drain and place in a medium to large saucepan with three cups of water. Bring to a boil and then simmer for anywhere from 30 to 45 minutes. Begin checking them at 30 minutes - you want to see the endosperm appear at one end and they should be a little chewy but not tough. Drain the wheatberries and then immediately place back into the hot pan and cover and let steam off the heat for another ten minutes. Transfer cooked wheatberries into a medium sized bowl.
2
In a small bowl, add the ingredients from the vinegar through the salt and pepper and whisk to combine. Then stream in the olive oil while whisking.
3
Add the red onion into the vinaigrette and stir a little so that the onions are submerged.
4
Peel, core and dice the apple and add to the wheatberries.
5
Dice up the Manchego cheese and add that to the bowl as well.
6
Pour the vinaigrette over the wheatberry/apple/Manchego mix in the bowl and stir to coat all the ingredients. Check for salt and pepper.
7
Either individually plate or serve over bed of arugula. Garnish with the dried cherries.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup wheatberries, 3 tablespoons sherry vinegar, 1 1/2 teaspoons whole grain mustard, 1 1/2 teaspoons honey, and more.

Yes, Apple And Manchego Salad With Wheatberries falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Apple And Manchego Salad With Wheatberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions