Wheat Berry Salad with Blueberries and Goat Cheese
A hearty grain salad with sweet fruit and tangy goat cheese
Why This Recipe Works
Treating wheat berries like pasta ensures they reach a perfect chewy texture without getting mushy. This salad balances the nutty grain with bitter endive, sweet berries, and creamy cheese for a substantial meal.
Instructions
Bring a large pot of water to a boil. Add the wheat berries and salt. Simmer until the grains are tender but still have a firm, nutty chew, about 1 hour. Be precise with the salt here; too much salinity in the water prevents the berries from absorbing moisture, leaving them unpleasantly crunchy.
Drain the wheat berries through a fine-mesh strainer and spread them onto a rimmed baking sheet to cool slightly for 10 minutes.
Whisk the vinegar, shallot, chives, mustard, and a pinch each of salt and pepper together in a large bowl. Slowly whisk in the oil until the dressing is thick and emulsified.
Add the cooled wheat berries, endive, blueberries, and pecans to the bowl with the dressing and toss gently until every grain is coated.
Fold in the goat cheese gently so it doesn't smear, then season with additional salt and pepper to taste. Serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
Can I make this ahead of time?
The wheat berries can be cooked 2 days in advance and stored in the refrigerator.
