Fig & Arugula Wheat Berry Salad

This hearty grain & greens salad makes a healthy side or main in fall or late summer. Packed with fresh veggies & herbs, it can be made vegan & gluten-free!

summer / salads

This is actually the third time I set out to make farro. And for one reason or another, a farro post is still yet to happen. Thanks to my superior pantry labeling system (a million unlabeled bags), I happened to grab these wheat berries instead. Turns out, pre-cooked wheat berries and pre-cooked farro look remarkably similar to each other.

Not that it matters… in these salads, any grain will do. The formula is simple: grain + green + nut + chopped fresh herbs + a tangy cheese (optional) + a seasonal special guest. Today’s seasonal guest is figs.

But unlike my other recent fig post, I don’t have a charming farmers market story. This weekend, we didn’t get up and out early. We laid around on the sofa watching Netflix. In fact, I can hardly believe the summer is almost over and we’ve been so boring. But that’s about to change (no we’re not having a baby), but we’re getting ready to take a trip.

Fig & Arugula Wheat Berry Salad

PrintPrep time 15 minsCook time 50 minsTotal time 1 hour 5 mins Author: Jeanine DonofrioServes: 2 as a mainIngredientsFor the dressing:

2 tablespoons extra-virgin olive oil
½ garlic clove, minced
2 tablespoons lemon juice
½ teaspoon honey or maple syrup
Sea salt and fresh black pepper

To assemble:

1½ cups cooked wheat berries or quinoa for gf*
2 cups arugula or other baby salad greens
½ cup figs, quartered, (about 8-10 figs, use dried figs if fresh aren’t available)
⅓ cup walnuts, toasted & chopped
½ cup chopped mixed herbs (I used basil and mint)
¼ cup crumbled feta (optional)

Instructions

Make the dressing: In a small bowl, whisk together the olive oil, garlic, lemon juice, honey, and salt and pepper. Taste and adjust seasoning.

Assemble the salad with the cooked wheat berries, arugula, figs, walnuts, herbs, and feta, if using. Toss with as much or as little dressing as you like, and serve.

Notes*To cook the wheat berries: Put 1 cup wheat berries and 3 cups water in a pot and bring to a boil. Reduce heat, cover, and simmer for approximately 45-50 minutes. Test for done-ness: they should be chewy, not mushy but not crunchy. (If all of the water absorbs and your wheat berries are still not tender, add some more water). Drain excess water before using. These can be made in advance and stored in the refrigerator for a few days. Measure 1½ cups cooked berries and proceed with the recipe!3.4.3177

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