Fig & Arugula Wheat Berry Salad

Wheat berries: Whole grains that provide a chewy texture and nutty flavor to the salad.

Arugula: A leafy green with a peppery taste that adds freshness and a slight bitterness.

Figs: Sweet fruits that can be used fresh or dried, adding a unique flavor and texture.

Feta cheese: A crumbly, tangy cheese that adds creaminess and a salty contrast.

Walnuts: Nuts that are toasted and chopped, providing a crunchy texture and rich flavor.

Olive oil: A healthy fat used to make the dressing, adding a smooth and rich taste.

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

Honey: A natural sweetener that balances the acidity of the vinegar in the dressing.

Dijon mustard: A type of mustard that adds a sharp, tangy flavor to the dressing.

Salt: Enhances the flavors of the salad and dressing.

Pepper: Adds a bit of heat and enhances the overall flavor of the salad.

When preparing wheat berries, it's essential to give them a good rinse under cold water before cooking to remove any debris. Cook them in a large pot of boiling water, similar to how you would cook pasta, and don't forget to add a pinch of salt to the water to enhance their flavor. Once cooked, drain them well and spread them out on a baking sheet to cool quickly and evenly. This prevents them from becoming mushy and helps maintain their chewy texture, which is perfect for this salad.

• 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.