I adapted this recipe from one I found on I Dare You To Eat It. It made a great cold salad to go with our roasted broccoli and garlic potatoes, but it seems pretty versatile, I’m sure that you can serve it with a variety of meals. Wheatberries are a fast and easy way to add protein and fiber to your meal. If you’ve never made them before, you can find crockpot instructions here. (Don’t worry they’re super easy.) It will make 12 cups of wheatberries, which you can bag and freeze for when you are ready to use them. Most wheatberry salads taste better the longer they marinate in the fridge. This one not so much, or at least if you toss the nuts in and let them marinate in the dressing they don’t taste as good. It ruins the texture.
Wheatberry, Apple and Cashew Salad with Orange Mustard Dressing
Food Storage Ingredients:
3 cups cooked wheatberries
2 Tablespoons red wine vinegar
3 Tablespoons olive oil
2 teaspoons stone ground mustard
1 cup dried cranberries
1 cup cashews, toasted
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 green onions, chopped
2 tablespoons mint, finely chopped
1/2 cup orange juice
2 apples, cored and diced
1/2 cup feta cheese crumbles
1. Mix oil, vinegar, mustard, cinnamon, salt and orange juice together. 2. Toss dressing over apples, wheatberries, mint, onions, and cranberries. 3. Serve with cheese crumbles and cashews.
Note: We tried this with and without the feta. The feta makes it so much better! Trust me.