Wheat Berry Salad with Blood Oranges, Feta, and Red Onion Vinaigrette

A white plate of salad with arugula, wheat berries, orange slices, pomegranate seeds, and feta cheese sits on a black napkin beside silver cutlery; a serving dish and dressing are in the background.

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Wheat Berry Salad with Blood Oranges, Feta, and Red Onion Vinaigrette

There are so many tastes and textures in this dish! It can be served as a main salad for two or as side salad to a variety of proteins like, fish or chicken!

Prep Time10

Cook Time1

Total Time1 10

Course: Salad

Cuisine: American

Keyword: Blood oranges, Feta, Pomegranates, Red onion, Wheat berries

Servings:

Equipment

Blender

Ingredients

4 cups water
½ teaspoon Kosher salt
1 cup Red Spring Wheat Berries I use Bob's Mill Organic
2 blood oranges rind removed and cut into segments (supremes) and then each segment cut in half
3 ounces feta cheese crumbled or cut into a small dice
½ cup pomegranate seeds
¼ cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper to taste
6 tablespoons Red Onion Vinaigrette recipe follows

Accompaniments

Baby Arugula

Instructions

In a medium saucepan, bring the water and salt to a boil. Add the wheat berries. Reduce the heat to a simmer, cover and cook until tender, about 1 hour. Drain and transfer to a large bowl.
Add 6 tablespoons of the vinaigrette to the warm wheat berries. Add the orange pieces, feta, pomegranates, and parsley. Toss to combine. Season to taste with kosher salt and freshly ground black pepper. Serve as a side to a main dish or as a salad on a bed of arugula. Enjoy!
Red Onion Vinaigrette
makes about 2 cups
1 Tablespoon Extra Virgin olive oil
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves
1/4 cup cider vinegar
2 Tablespoons balsamic vinegar
1 Tablespoon granulated sugar
1/2 cup Extra Virgin olive oil
Heat the tablespoon of olive oil in a medium skillet over medium heat. Add the onion slices; season with salt and pepper and sauté until tender, about 10 minutes. Add the garlic and thyme and sauté for another 2 minutes until fragrant. Transfer the mixture to a food processor or blender. Add the vinegars and sugar to the onion mixture and carefully (the mixture is hot) blend until smooth. With the motor running, add the 1/2 cup of olive oil in a steady stream and blend until smooth and emulsified.

Notes

Nutritional values do not include the Red Onion Vinaigrette.

Nutrition