Ina Garten's Wheatberry Salad

Bursting with vibrant flavors and wholesome textures, Ina Garten's Wheatberry Salad is a hearty and healthy dish perfect for any occasion. Featuring nutty, chewy wheatberries combined with a medley of fresh, colorful vegetables like red bell peppers, carrots, and scallions, this salad is elevated with the bright flavors of parsley, mint, and a tangy vinaigrette made from olive oil, lemon juice, and balsamic vinegar. Ready in just over an hour, this versatile salad can be enjoyed as a light main course or a flavorful side dish that's ideal for gatherings or meal prep. Packed with nutrients and brimming with zesty, herbaceous notes, this wheatberry salad is a refreshing take on whole grain dishes that you'll return to again and again. Serve it chilled or at room temperature for a dish that’s as flexible as it is delicious!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup whole wheatberries
• 2 teaspoons kosher salt
• 6 pieces scallions, thinly sliced
• 1 large red bell pepper, diced
• 1 large carrot, diced
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh mint, chopped
• 0.5 medium red onion, diced
• 0.25 cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Place the wheatberries in a medium pot, cover with water by at least 2 inches, and bring to a boil over medium-high heat.

Step 2

Add 1 teaspoon of kosher salt to the boiling water, then reduce the heat to maintain a simmer. Cook for about 45-50 minutes, or until the wheatberries are tender but still have a slight chew.

Step 3

Drain the cooked wheatberries and place them in a large mixing bowl to cool slightly.

Step 4

While the wheatberries cool, prepare the vegetables. Thinly slice the scallions, dice the red bell pepper, carrot, and red onion, and chop the parsley and mint. Add all the vegetables and herbs to the bowl with the wheatberries.

Step 5

In a small bowl or measuring cup, whisk together the olive oil, lemon juice, balsamic vinegar, the remaining teaspoon of kosher salt, and black pepper to make the vinaigrette.

Step 6

Pour the vinaigrette over the wheatberry and vegetable mixture. Toss thoroughly to combine, ensuring the wheatberries are well coated in the dressing.

Step 7

Let the salad sit for about 15-20 minutes at room temperature to allow the flavors to meld together.

Step 8

Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.

Step 9

Serve the salad at room temperature or chilled. Enjoy as a side dish or light main course.

Nutrition Facts

Serving size	(870.6g)

Amount per serving	% Daily Value*
Calories	1391.8

Total Fat 63.7g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1300.9mg	0%
Total Carbohydrate 196.0g	0%
Dietary Fiber 42.0g	0%
Total Sugars 24.8g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 526.7mg	0%
Iron 17.3mg	0%
Potassium 2937.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 10.1%

Carbs: 51.9%