Orange Asparagus Wheat Berry Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • 2 cups romaine, shredded (or any preferred leafy greens)
  • 2 cups asparagus, chopped (ends snapped off, sliced in half lengthwise, then sliced again widthwise at around ¾ inch intervals)
  • 1½ cups wheat berries
  • ½ cup walnuts, chopped
  • 1 blood orange, chopped (cut skin off with a serrated knife for a clean look, then cut into thick slices, lay the slices down and cut each into quarters, then cut each quarter again)
  • 1 cara cara orange, chopped (or any preferred type; cut skin off with a serrated knife for a clean look, then cut into thick slices, lay the slices down and cut each into quarters, then cut each quarter again)
  • ¼ red onion, sliced thinly
  • 2 tablespoons mint, chopped finely (8-10 leaves)
  • Orange Vinaigrette
  • ¼ cup cara cara orange juice (or any preferred type; from ½ large orange)
  • 2 tablespoons good olive oil
  • 1 tablespoon raw honey (or maple syrup)
  • 1 tablespoon balsamic vinegar
  • 1 small garlic clove, minced
  • ⅛ teaspoon sea salt
DIRECTIONS:
  1. Cook wheat berries according to package directions in the base of a double steamer. If you have a large pot that a steamer pot fits onto this is ideal because the asparagus can be steamed during the end part of the wheat cooking.
  2. The wheat berries will probably need to be boiled in salted water then reduced to simmer and left for around 60 minutes to cook (their heartiness requires a longer cooking time than other grains). When there is 10 minutes left, place the steamer over with the asparagus and put the lid on top to keep the heat in. Alternatively, use a separate steamer and bring the water to boil when there is around 15 minutes left on the wheat, then steam for 5-7 minutes, until softened.
  3. Meanwhile, prepare the vinaigrette ingredients in the base of a large bowl. Mix all ingredients except the oil, then whisk continually while pouring the oil in a slow stream so that it emulsifies.
  4. When the wheat berries are done, drain any excess water then pour into the bowl with the vinaigrette and toss to combine as soon as possible. Set aside for a to cool, for up to 10 minutes or so, before adding all the other ingredients. Toss to combine and serve as is or store in the fridge and serve cooled.
Recipe by Love from the Land at https://www.lovefromtheland.com/orange-asparagus-wheat-berry-salad/