Why You’ll Love This Recipe

This salad is a beautiful balance of flavors—earthy wheat berries, fresh asparagus, and slightly sweet medjool dates come together harmoniously. The walnuts add a delightful crunch, while the radishes bring a crisp, peppery bite. Tossed in a tangy white balsamic vinaigrette and seasoned with just the right amount of salt, pepper, and a hint of heat, this salad is not only delicious but also nutritious. It’s a perfect dish to enjoy in the warmer months, offering both freshness and heartiness.

Ingredients

1 cup wheat berries (pre-steamed or not — just be sure to check the cooking time on the package)
1 small red onion or a few shallots
1 bunch asparagus
1 cup walnuts
8 to 10 radishes
3 to 4 medjool dates or other dried fruit
2 to 3 tablespoons white balsamic vinegar
⅓ cup olive oil
About a teaspoon of kosher salt
Freshly cracked black pepper to taste
Crushed red pepper flakes to taste or minced hot chili pepper (jalapeno, serrano, etc)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the wheat berries: If you’re using unsteamed wheat berries, cook them according to the package instructions, usually simmering for 40-50 minutes until tender. If using pre-steamed wheat berries, they may only need to be heated for a few minutes. Once cooked, drain any excess water and let them cool.
Prepare the vegetables: While the wheat berries are cooking, thinly slice the red onion or shallots. Trim and chop the asparagus into 1-inch pieces, and thinly slice the radishes. If you’re using fresh chili peppers, mince them as well.
Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant and slightly browned. Set aside to cool.
Make the dressing: In a small bowl, whisk together the white balsamic vinegar, olive oil, kosher salt, black pepper, and crushed red pepper flakes (or minced chili pepper). Adjust the seasoning to taste.
Assemble the salad: In a large mixing bowl, combine the cooked wheat berries, sliced onion or shallots, asparagus, radishes, dates, and toasted walnuts. Toss the ingredients together.
Dress the salad: Drizzle the dressing over the salad and toss again until evenly coated.
Serve and enjoy: Serve immediately or refrigerate until ready to serve. Enjoy as a standalone dish or as a side to grilled meats or fish.

Servings and Timing

This recipe serves 4-6 people as a main dish or 6-8 as a side.

Prep time: 15 minutes
Cook time: 40-50 minutes (for uncooked wheat berries)
Total time: 55-65 minutes (includes cooling time for wheat berries)

Storage/Reheating

This salad can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors may even improve after marinating overnight. The salad is best served chilled, and it doesn’t require reheating. If the salad seems a bit dry after storing, you can drizzle a little extra olive oil and vinegar before serving.

FAQs

Can I use a different grain instead of wheat berries?

Yes, you can substitute farro, barley, or quinoa for wheat berries if desired. Keep in mind that cooking times may vary depending on the grain.

Can I prepare this salad ahead of time?

Absolutely! This salad is great for meal prepping. You can prepare it the day before, and the flavors will meld together overnight.

What type of vinegar can I use instead of white balsamic?

You can substitute with regular balsamic vinegar, apple cider vinegar, or lemon juice for a different flavor profile.

How can I make this salad spicier?

If you prefer more heat, add more crushed red pepper flakes or use a hotter chili pepper, such as serrano or habanero. You can also drizzle in some hot sauce for an extra kick.

Can I make this salad without the nuts?

Yes, you can omit the walnuts if you have a nut allergy or prefer not to use them. You could substitute with seeds like sunflower seeds or pumpkin seeds for crunch.

Can I use different dried fruit?

Yes, you can use any dried fruit you like. Dried apricots, cranberries, or raisins are great alternatives to dates.

Is this salad vegan?

Yes, this salad is vegan, as it contains no animal products.

Can I add cheese to this salad?

Yes, you can add crumbled feta, goat cheese, or shaved parmesan for an extra creamy, tangy element.

How can I make this salad more filling?

You can add roasted chicken, grilled tofu, or chickpeas for extra protein to make the salad more filling.

Can I use frozen asparagus?

Fresh asparagus is preferred for the crispness and texture it provides, but if using frozen asparagus, be sure to thaw and drain it before adding it to the salad.

Conclusion

This Spring Wheat Berry Salad is a perfect way to celebrate the flavors of spring. The combination of hearty wheat berries, crisp asparagus, crunchy walnuts, and sweet medjool dates, all tossed in a zesty white balsamic vinaigrette, makes for a satisfying and refreshing dish. It’s versatile enough to serve on its own as a main course or as a side to your favorite grilled dishes. Enjoy it fresh or let the flavors develop in the fridge for an even more delicious meal.

Spring Wheat Berry Salad

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Author: Julia
Total Time: 1 hour
Yield: 4-6 servings
Diet: Gluten Free

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Description

This Spring Wheat Berry Salad is a vibrant and nutritious dish filled with nutty wheat berries, fresh asparagus, crunchy walnuts, and sweet medjool dates. Tossed in a tangy white balsamic vinaigrette, it’s a perfect dish for spring that can be enjoyed as a light main course or a refreshing side. Packed with wholesome ingredients and delightful textures, this salad is sure to become a favorite for your next meal or gathering.

Instructions

Prepare the Wheat Berries: If using uncooked wheat berries, cook them according to package instructions (usually simmering for 40-50 minutes). Drain and let them cool. If using pre-steamed wheat berries, heat them for a few minutes as needed.
Prepare the Vegetables: Thinly slice the red onion or shallots. Trim and chop the asparagus into 1-inch pieces, and thinly slice the radishes. Mince fresh chili peppers if using.
Toast the Walnuts: In a dry skillet, toast the walnuts over medium heat for 3-5 minutes until fragrant. Set aside to cool.
Make the Dressing: Whisk together the white balsamic vinegar, olive oil, kosher salt, black pepper, and crushed red pepper flakes (or minced chili pepper) in a small bowl. Adjust seasoning to taste.
Assemble the Salad: In a large mixing bowl, combine the cooked wheat berries, onion or shallots, asparagus, radishes, dates, and toasted walnuts. Toss to combine.
Dress the Salad: Drizzle the dressing over the salad and toss again until evenly coated.
Serve and Enjoy: Serve immediately or refrigerate until ready to serve. Enjoy as a light main dish or a side to grilled meats or fish.

Notes

Substitute Grains: You can replace wheat berries with other grains like farro, barley, or quinoa, but cooking times may vary.
Make Ahead: This salad is ideal for meal prepping and can be made a day in advance to let the flavors develop.
Vinegar Substitution: Use regular balsamic vinegar, apple cider vinegar, or lemon juice as an alternative to white balsamic for a different flavor.
Spiciness: For more heat, add more crushed red pepper flakes or use hotter chili peppers like serrano or habanero.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Mixing
Cuisine: Mediterranean