Springtime Wheatberry Salad

Springtime Wheatberry Salad


1 cup wheatberries--soaked at least 2 hours to overnight

1 cup vegetable broth

2 cups water

6 carrots cut into ribbons with peeler

1 6 oz jar artichoke hearts--drained

1 lb. asparagus--grilled and cut into 1-2 inch pieces

1 cup edamame--shelled

2 crowns broccoli--sliced/shaved

2 tablespoons capers

3 tablespoons olive oil (+ oil for sauteeing asparagus)

1 tablespoon balsamic vinegar

1 1/2 teaspoons dijon mustard

juice from one orange




*Add water, broth, and drained and rinsed wheat berries to large pot with 1 tablespoon olive oil and large pinch of salt. Stir. Heat on high. Bring to boil. Drop down to medium low. Simmer until tender (approximately 30-60 minutes depending on how long you soaked them). 

*Prep veggies. Whisk olive oil, balsamic, dijon, salt, pepper, and orange juice. Mix veggies, dressing, and drained warm wheat berries. Let sit at least 1 hour to allow flavors to marry. Serve room temperature. YUM!