Have you heard that microgreens are the new, ultimate superfood? Recent studies suggest that they contain even more phytochemicals, nutrients and vitamins than their full-grown siblings. That’s all well and good, but how do they taste, you may ask? Like very tender, slightly milder versions of the fully ripe veg.
And what’s so special about Einkorn wheat berries? Oh, just that they are the earliest variety of cultivated wheat, have more protein and a more developed root system which allows them to soak up more vitamins and minerals. So mixing the powerhouse of greens with the powerhouse of grains in this lightly dressed salad will make your taste buds and your body very happy.
Ingredients
1 cup uncooked Einkorn wheat berries (yields about 3 cups cooked)
6 – 7 ounces microgreens (baby kale microgreens were used in this salad)
1 cup green grapes (cut in half)
½ cup dried cranberries
½ cup chopped walnuts
3 ounces crumbled feta cheese
½ cup red onion (thinly sliced)
Dressing Ingredients
1/3 cup fresh lemon juice
1 tablespoon honey
2 tablespoons extra virgin olive oil
Directions
- Place the uncooked Einkorn wheat berries in a medium sauce pan with 2 cups of water. Bring to a boil, then cover and reduce to simmer. Cook for 30 – 35 minutes until water is absorbed. Evenly spread the cooked wheat berries on a cookie sheet and allow to cool for 10 – 15 minutes.
- Place the dressing ingredients in a blender and thoroughly mix. Place in the refrigerator to chill.
- After the wheat berries have cooled, place them in a mixing bowl with the grapes, cranberries, walnuts and onions and toss until everything is well coated with dressing. Drain off any excess dressing.
- Gently mix in the microgreens and arrange on a serving dish or individual salad plates. Sprinkle the crumbled feta over the top.
- Serve chilled.
Leave a Reply