Ingredients:

  • 1 cup (180g) wheat berries, rinsed
  • 4 cups (950ml) water
  • 1/2 tsp (3g) sea salt
  • 2 cups (300g) Honeycrisp or Fuji apple, diced small
  • 1 cup (120g) celery, thinly sliced
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (60g) sliced almonds, toasted
  • 1/2 cup (15g) fresh parsley, chopped
  • 1/2 cup (60g) feta cheese, crumbled
  • 1/3 cup (80ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Combine rinsed wheat berries, water, and salt in a pot. Bring to a boil, then reduce to a simmer. Cover and cook for 35–45 minutes until berries are plump and tender but still offer a slight resistance (al dente). Drain any remaining liquid.
  2. While the grains simmer, dice the apples and celery into uniform, small pieces. Toast the almonds in a dry pan over medium heat for 3–5 minutes until fragrant and mahogany-colored.
  3. Whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until emulsified.
  4. While the wheat berries are still warm, toss them with the dressing to allow the grains to absorb the flavors.
  5. Fold in the diced apples, celery, dried cranberries, toasted almonds, fresh parsley, and crumbled feta cheese. Toss gently to combine.