Fig & Arugula Wheat Berry Salad

Wheat berries: Whole kernels of wheat that add a chewy texture and nutty flavor to the salad.

Arugula: A leafy green with a peppery taste that brightens the dish.

Figs: Sweet and juicy fruit that pairs beautifully with salty and tangy flavors.

Feta cheese: Crumbled cheese that adds a creamy and salty element.

Walnuts: Toasted and chopped nuts that bring crunch and a rich, earthy taste.

Olive oil: A smooth, fruity oil used to make the dressing.

Balsamic vinegar: A tangy vinegar that adds depth and sweetness to the dressing.

Honey: Natural sweetener that balances the acidity in the dressing.

Dijon mustard: Adds a little sharpness and helps emulsify the dressing.

Salt and pepper: Basic seasonings to bring all the flavors together.

One of the key steps in this Fig & Arugula Wheat Berry Salad is making the dressing by whisking together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper. Whisking might sound simple, but doing it right can really bring the flavors together and make your salad taste amazing. Here’s how to whisk without making a mess or missing any ingredients:

1. Use a small bowl that’s just the right size—not too big or too small—so the ingredients don’t splash out.
2. Add all your liquid ingredients first, like the olive oil, balsamic vinegar, and honey.
3. Use a whisk or a fork, and start mixing slowly in a circular motion.
4. Gradually speed up your whisking to combine everything well and create a smooth, slightly thick dressing.
5. Keep whisking until you see the dressing look shiny and well mixed, with no honey or oil sitting on top.

Whisking like this helps the oil and vinegar blend together instead of separating. When the dressing is smooth and creamy, it coats the salad ingredients evenly, so every bite has a perfect balance of sweet, tangy, and salty flavors. It also makes the honey mix in nicely without clumps.

I remember the first time I made a salad dressing, I just poured everything in and stirred with a spoon. The oil floated on top, and the taste was uneven. Once I started whisking properly, the dressing looked better and tasted way more delicious. A little trick I like is to whisk the mustard and honey first before adding the oil and vinegar—that way, the flavors mix more smoothly from the start.

So next time you’re making a salad, give whisking a little extra attention. It’s a small step that makes a big difference!

• wheat berries - Substitute with farro: Farro has a similar chewy texture and nutty flavor, making it a great alternative to wheat berries.

• arugula - Substitute with baby spinach: Baby spinach has a milder flavor but still provides a fresh, leafy green element to the salad.

• figs - Substitute with dried apricots: Dried apricots offer a similar sweetness and chewy texture, though they are slightly more tart.

• feta cheese - Substitute with goat cheese: Goat cheese has a creamy texture and tangy flavor that complements the other ingredients well.

• walnuts - Substitute with pecans: Pecans provide a similar crunch and slightly sweet, buttery flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fat profile, making it a good alternative.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic vinegar, though it is less sweet.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, though it has a distinct flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a bit more texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, though it is slightly milder.

• To store the fig & arugula wheat berry salad, place it in an airtight container. This will help maintain the freshness of the arugula and prevent the figs from becoming too soft.
• Keep the salad in the refrigerator. It will stay fresh for up to 2 days. However, for the best texture and flavor, it's recommended to consume it within 24 hours.
• If you plan to make the salad ahead of time, store the dressing separately in a small jar or container. This prevents the arugula from wilting and keeps the wheat berries from absorbing too much moisture.
• When ready to serve, simply pour the dressing over the salad and toss to combine. This ensures that every bite is perfectly dressed and flavorful.
• For freezing, it's best to avoid freezing the entire salad as the arugula and figs do not freeze well and can become mushy upon thawing.
• If you must freeze, consider freezing only the wheat berries. Cook them according to the recipe, let them cool, and then store them in a freezer-safe bag or container. They can be frozen for up to 3 months.
• To use the frozen wheat berries, thaw them in the refrigerator overnight. Once thawed, combine them with fresh arugula, figs, feta cheese, and walnuts before adding the dressing.
• Remember to always check the salad for any signs of spoilage before consuming, especially if it has been stored for more than a day.

• For a quick and easy method, use the microwave. Place the wheat berries in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 1-2 minutes. Add the arugula, figs, feta cheese, and walnuts after heating to maintain their texture and freshness.
• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the wheat berries and stir occasionally for about 3-5 minutes until warmed through. Remove from heat and mix in the arugula, figs, feta cheese, and walnuts.
• For an oven method, preheat your oven to 350°F (175°C). Spread the wheat berries on a baking sheet and cover with aluminum foil. Heat for about 10 minutes or until warmed through. Combine with the arugula, figs, feta cheese, and walnuts after heating.
• To maintain the crispness of the arugula and the freshness of the figs, consider reheating only the wheat berries and then tossing them with the other ingredients just before serving. This way, the salad retains its delightful mix of textures and flavors.

• Large pot: Used to cook the wheat berries according to package instructions.

• Colander: Used to drain the cooked wheat berries.

• Large mixing bowl: Used to combine the arugula, figs, cooled wheat berries, feta cheese, and walnuts.

• Small bowl: Used to whisk together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper for the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Chef's knife: Used to quarter the figs and chop the toasted walnuts.

• Cutting board: Provides a surface for cutting the figs and chopping the walnuts.

• Measuring cups: Used to measure out the wheat berries, feta cheese, and walnuts.

• Measuring spoons: Used to measure the olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper.

• Salad tongs: Used to toss the salad ingredients together with the dressing.

• Serving bowl: Used to serve the salad immediately after tossing.

Cook wheat berries in advance: Prepare the wheat berries a day before and store them in the fridge to save time on the day of making the salad.

Use pre-washed arugula: Buy pre-washed arugula to skip the washing and drying process.

Ready-to-eat figs: Opt for ready-to-eat figs to avoid additional prep work.

Pre-crumbled feta: Purchase pre-crumbled feta cheese to eliminate the need for crumbling.

Pre-toasted walnuts: Use pre-toasted walnuts to save the step of toasting and chopping.

Make dressing ahead: Whisk the dressing ingredients together the night before and store in the fridge.