Wheat Berry Salad with Cranberries

Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta

Serves: 4 (as a side dish)

Ingredients:
½ cup soft wheat berries
2 cups water
¼ teaspoon salt
½ cup finely chopped green onion
½ cup dried cranberries
½ cup toasted pecans, roughly chopped
4 ounces feta cheese, cubed
¼ cup balsamic vinegar
¼ olive oil
½ teaspoon whole grain Dijon mustard
1 teaspoon honey

Preparation:
1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.

2. Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.

3. Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you’d like. I use about ½ the amount this recipe makes.