I absolutely love salads hearty enough to be a meal. Especially after all the holiday–induced sweets. This salad, adapted from Two Dishes by Linda Hanes and Devin Connell, is a subtle salad. Nothing is screaming its flavours, but they meld well together; rather unassumingly. It features hearty wheat berries (aka wheat kernels) with apricots, chives and almonds. This is for all those looking for meal-worthy winter salads. Enjoy! As well, feel free to share your own favourite hearty salad recipe.
Apricot and Toasted Almond Wheat Berry Salad
1 cup dried wheat berries, rinsed and drained
1/2 cup slivered almonds, toasted
20 dried apricots, each cut into 6 pieces (about 45g)
1 green onion, white and light green parts, finely chopped
2 tbsp lightly packed chives, finely chopped
1/4 cup freshly squeezed orange juice
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1. Cover the wheat berries with 1-2 inches of water in a pot. Bring to a boil and simmer for about 1 hour. Drain off any excess water and allow them to cool for 30 minutes.
2. While the wheat berries are cooking, toast the almonds in a dry skillet over medium heat. Cook, stirring, for 4 minutes, or until they are golden brown.
3. Combine the wheat berries, almonds, apricots, green onion and chives in a serving bowl.
4. Whisk the orange juice, oil, salt and pepper together in a small bowl. Toss the salad with the dressing before serving.