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toasted wheat berry and arugula sale- Ginger & Toasted Sesame

Toasted Wheatberry and Arugula Salad with Champagne Vinaigrette

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Sonja Bradfield

Ingredients

For the salad

  • 1 cup of uncooked wheat berries also called hard red winter wheat
  • 3 large handfuls of arugula
  • 1 Bartlett pear diced
  • 1/2 cup of fresh goat cheese crumbled
  • 1/4 cup of dried cranberries
  • 1/4 cup of raw pumpkin seeds

For the vinaigrette

  • 1 teaspoon of minced garlic
  • 1 teaspoon of dijon mustard
  • 1/2 teaspoon of salt
  • 1 tablespoon of honey
  • 3 tablespoon of champagne vinegar
  • 1/2 cup of extra virgin olive oil
  • freshly ground black pepper for serving optional

Instructions

  1. Put the wheat berries in a dry pan over medium high heat for about five minutes, constantly stirring until they get slightly toasted and brown and they smell nutty.
  2. Add three cups of water and a large pinch of salt. Bring to a boil then lower the heat until the water is at a gentle simmer and cover with a lid. After about 20-30 minutes check for doneness. They should be be tender yet chewy. If they're not done, keep them cooking at a simmer and check them for doneness every five minutes.
  3. When the wheat berries are done cooking, drain and let cool.
  4. Put the pumpkin seeds in a dry pan and toast on low heat, stirring constantly and watching carefully so that they don't burn. They should be lightly browned and smell nutty.
  5. Combine all the ingredients for the salad.
  6. Whisk together all the ingredients for the vinaigrette together minus the olive oil. Slowly pour in the olive oil in a steady stream while whisking vigorously.
  7. Toss together the salad with the vinaigrette and serve with a sprinkle of freshly ground black pepper on top.