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Wheat Berry Salad with Herby Green Dressing

Make this tasty new dressing recipe and try it with everything. We love it with freshly blanched spring vegetables, like asparagus, broccoli, or rapini. It's bright green flavour is punchy enough to shine on cooked grains, like our chewy and delightful Flourist Wheat Berries. 

Wheat Berry Salad with Herby Green Dressing
1 cup dry Flourist Wheat Berries
1 bunch Asparagus 
5-8 oz. rapini or broccoli florets
Herby Green Dressing to taste (about 1/3-1/2 cup)

Herby Green Dressing
2/3 cup olive oil 
1/2 cup apple cider vinegar
2 tbsp honey (or maple syrup)
1 bunch cilantro (leaves only) 
1 tbsp dijon 
1 tsp salt 
1 tsp dry dill 

Cook the Wheat Berries according to directions here. Prepare the vegetables for cooking. Using a braising pan or frying pan (with a lid), add water to the bottom of the pan, just cover the bottom. Turn the heat on high and add the vegetables to the pan with the water. Let the water come to a boil and turn the heat to medium high. Cook, covered, until the vegetables are steamed through and tender, about 3-4 minutes. Drain and transfer the vegetables to an ice water bath to cool. 

To make the dressing, add all ingredients to a high powered blender and blend on high until smooth. Transfer to a clean jar. 

Combine the cooked wheat berries, vegetables, and dressing to taste and toss to coat. Enjoy with crumbled feta, optional fresh herbs like parsley or basil, or crumbled feta. We like all of the above. 

This is a loose recipe, meant to inspire creations with your favourite cooked grains and vegetables. Try Farro in place of Wheat Berries if that's what you have, and feel to use any cooked vegetable here. You can't go wrong! 

Note: this dressing recipe can easily be halved. 

1 comment

Erika

I made this with some local fresh asparagus. It was delicious! Unfortunately, I didn’t have any feta, that would have been a good addition. Lots of green using broccoli, but will add some red pepper for added colour. The Wheat berries were perfect with this salad. Thanks for this lovely recipe!

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