Wheat Berry Salad with Dried Figs and Pine Nuts
A hearty grain salad combining chewy wheat berries with sweet dried figs, cranberries, and toasted pine nuts in a bright honey-Dijon dressing. The spinach wilts into the warm grains while fresh herbs and onion add brightness. Perfect as a substantial side dish for fall dinners or as a make-ahead lunch that improves with time. This version stands out for its balanced sweet-savory profile and satisfying texture contrasts between tender grains and crunchy nuts.
Ingredients
- 1 cup wheat berriesfarro1:1vegetariangluten-freeadds gluten
similar chewy texture
- 1 cup water
- 1 cup 365 Everyday Value Vegetable Stock
- ½ cup pine nuts
- 3 tablespoons lemon juice
- 1 tablespoon 365 Everyday Value Organic Dijon Mustard
- 1 tablespoon 365 Everyday Value Honey
- ½ teaspoon kosher salt
- black pepper, few grinds
- 3 tablespoons 365 Everyday Value Extra Virgin Olive Oil
- 1 cup baby spinach, chopped
- ½ cup dried mission figs, stems removed and quartered
- ¼ cup dried cranberries
- ¼ cup onion, minced
- ¼ cup fresh parsley, chopped
Instructions
- 1
Place wheat berries, water and stock in medium pot and bring to boil
- 2
Cover, reduce heat and simmer on low for one full hour
- 3
Toast pine nuts in dry pan over medium heat for about 5 minutes
- 4
Make dressing by whisking lemon juice, mustard, honey, salt and pepper in small bowl
- 5
Slowly add oil while whisking and refrigerate until ready to use
- 6
After wheat berries cook for an hour, remove lid and add spinach
- 7
Cook on medium for five minutes
- 8
Add figs, cranberries, onion and parsley and stir
- 9
Add half the pine nuts and half the dressing and stir
- 10
Refrigerate for an hour
- 11
Drizzle with remaining dressing and pine nuts before serving
Tips
Toast pine nuts in a dry pan to enhance their nutty flavor and prevent burning from added oil.
Let the salad rest refrigerated for at least an hour to allow flavors to meld and grains to absorb the dressing.
Reserve half the dressing and pine nuts for serving to maintain texture contrast and fresh flavor.
Good to Know
Refrigerate up to 3 days in airtight container. Bring to room temperature before serving.
Can be made 1 day ahead. Add reserved dressing and pine nuts just before serving.
Serve at room temperature or slightly chilled as a side dish.
Common Mistakes
Don't skip toasting the pine nuts to avoid bland, soft nuts that lack flavor contrast.
Don't add all the dressing at once to avoid soggy grains and loss of texture.
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use quick-cooking wheat berries?
Yes, but reduce cooking time to about 20-30 minutes. Check package directions as cooking times vary by processing method.
What if I can't find wheat berries?
Farro, barley, or even brown rice work well as substitutes. Adjust cooking times according to grain type and package instructions.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve after the first day as ingredients meld together.