Wheatberry salad with apples

Delight in the perfect blend of chewy wheatberries, crisp apples, and zesty vinaigrette with this refreshing and nutritious wheatberry salad.

Ingredients:

• Wheatberries & Dressing
• 1 cup wheatberries
• water and salt for cooking wheatberries
• 1 tablespoon vegetable oil
• 1 pinch kosher salt
• 1 small sweet onion, cut into fine dice
• 1 small sweet apple (honeycrisp), cut into fine dice
• 1 small tart apple (Granny Smith), cut into fine dice
• 1 teaspoon grated fresh ginger
• 1 pinch red pepper flakes (optional)
• 1 tablespoon champagne (or apple cider) vinegar
• Salad
• 1-4 tablespoons olive oil, depending on taste
• 1/2 bulb, fennel, sliced with a mandoline
• 1 small sweet apple, cored and cut into quarters, and sliced with a mandoline
• 1 small tart apple, cored and cut into quarters, and sliced with a mandoline
• 1/2 cup baby arugula, finely chopped
• 1-2 scallions, white and light green parts only, finely chopped
• More vinegar, salt and pepper to taste
• 1/4 cup walnuts, lightly toasted
• salt and fresh ground pepper to taste

Instructions:

1. Wheatberries & Dressing
2. In a pot, bring water with salt to a boil. Add the wheatberries and cook until they are tender but still slightly firm, about an hour. Drain and keep them covered to stay warm.
3. While the wheatberries are cooking, heat oil in a small pan over medium-high heat. Cook the onions with a pinch of salt until they become soft and see-through. Mix in the apples and ginger and continue cooking until the apples are soft. The onions may turn golden and lightly browned. Add vinegar and red pepper flakes if desired, then scrape the bottom of the pan to mix in the flavors. Lower the heat, cover the pan, and cook occasionally stirring until the apples and onions are very soft and merge together. Let it simmer until the wheatberries finish cooking - the apples and onions will blend into a thick warm mixture.
4. While the wheatberries and dressing are cooking, get the salad ingredients ready as listed below:
5. Salad
6. Combine the apple-onion mixture with the wheatberries until evenly mixed. Drizzle 1 tablespoon of olive oil and combine. Taste the salad and adjust by adding more olive oil for a tangy taste, if desired. Mix in fennel, apple, arugula, and scallions. Adjust the seasoning according to your taste. Finally, stir in the walnuts and serve promptly. The salad is most enjoyable when served slightly warm or at room temperature.

Summary:

• Calories: 1674 kcal
• Fat: 71 g
• Protein: 29 g
• Carbs: 253 g
• Potassium: 2498 mg
• Magnesium: 354 mg