Wheatberry Salad With Apples & Walnuts Recipe

Name: Wheatberry Salad With Apples & Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wheatberries & Dressing; 1 cup wheatberries; water and salt for cooking wheatberries; 1 tablespoon vegetable oil; 1 pinch kosher salt; 1 small sweet onion, cut into fine dice; 1 small sweet apple (honeycrisp), cut into fine dice; 1 small tart apple (Granny Smith), cut into fine dice; 1 teaspoon grated fresh ginger; 1 pinch red pepper flakes (optional); 1 tablespoon champagne (or apple cider) vinegar; Salad; 1-4 tablespoons olive oil, depending on taste; 1/2 bulb, fennel, sliced with a mandoline; 1 small sweet apple, cored and cut into quarters, and sliced with a mandoline; 1 small tart apple, cored and cut into quarters, and sliced with a mandoline; 1/2 cup baby arugula, finely chopped; 1-2 scallions, white and light green parts only, finely chopped; More vinegar, salt and pepper to taste; 1/4 cup walnuts, lightly toasted; salt and fresh ground pepper to taste

Servings: persons

Wheatberries & Dressing
1 cup wheatberries
water and salt for cooking wheatberries
1 tablespoon vegetable oil
1 pinch kosher salt
1 small sweet onion, cut into fine dice
1 small sweet apple (honeycrisp), cut into fine dice
1 small tart apple (Granny Smith), cut into fine dice
1 teaspoon grated fresh ginger
1 pinch red pepper flakes (optional)
1 tablespoon champagne (or apple cider) vinegar
Salad
1-4 tablespoons olive oil, depending on taste
1/2 bulb, fennel, sliced with a mandoline
1 small sweet apple, cored and cut into quarters, and sliced with a mandoline
1 small tart apple, cored and cut into quarters, and sliced with a mandoline
1/2 cup baby arugula, finely chopped
1-2 scallions, white and light green parts only, finely chopped
More vinegar, salt and pepper to taste
1/4 cup walnuts, lightly toasted
salt and fresh ground pepper to taste

1
Bring salted (you should be able to taste the salt) water to a boil, and cook the wheatberries till tender but not mushy. (Mine took about an hour.) Drain and cover to keep warm.
2
While the wheatberries are cooking, heat the oil in a small skillet over med-high heat and saute the onions with a pinch of salt till they are soft and translucent. Stir in the apples and ginger and continue to saute, stirring, till the apples are soft. The onions may be golden and starting to brown. Stir in vinegar and red pepper flakes (if using) and deglaze pan, scraping up any browned bits. Reduce the heat to very low, and cover, stirring occasionally, till onions and apples are very soft and starting to melt together. Let them cook until the wheatberries are done--the apples and onions will melt together into a thick warm compote.
3
Also while the wheatberries and dressing are cooking, prepare the ingredients for the salad, listed below:
4
Stir apple-onion mixture into wheatberries till well blended. Add 1 TB olive oil and mix together. Taste. You may need more olive oil, or if you're like me, you will prefer it on the tart side. Stir in fennel, apple, arugula and scallions. Taste and adjust seasoning to your preference. Toss walnuts into salad and serve immediately. The salad is best when slightly warm or room temperature.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: Wheatberries & Dressing, 1 cup wheatberries, water and salt for cooking wheatberries, 1 tablespoon vegetable oil, and more.

Yes, Wheatberry Salad With Apples & Walnuts 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.

Wheatberry Salad With Apples & Walnuts

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