Date and Walnut Wheat Berry Salad with Orange Vinaigrette

By laurenzembron

A delicious whole grain salad that works perfectly as a packed lunch.

Ingredients

• 1 cup uncooked wheat berries, rinsed
• Kosher salt
• freshly ground black pepper
• zest and juice from 1 orange
• 1 tsp coarse ground Dijon mustard
• 1 tsp pure maple syrup
• 2 Tbsp extra virgin olive oil
• 1/2 cup chopped pitted soft Medjool dates, about 6 dates
• 1/2 cup walnut halves, toasted and chopped
• 2 big handfuls arugula leaves
• 1/4 cup crumbled soft goat cheese

Preparation

Step 1

Cover wheat berries by 1 inch with water in a medium saucepan set over high heat. Add in a generous pinch of Kosher salt. Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 50 minutes (taste and cook for an additional 5-10 minutes if you'd like). Drain and transfer to a medium bowl.
While wheat berries are cooking, whisk together the orange zest and juice, mustard, maple syrup, & olive oil in a small bowl (or shake together in a small jar). Season to taste with salt and pepper.
While the drained cooked wheat berries are still warm, toss with the orange vinaigrette. Taste, and add salt and pepper if desired. Stir in the chopped dates and walnuts. Fold in the arugula leaves until slightly wilted. Serve topped with the crumbled goat cheese.