Wheat Berry Salad with Olives, Walnuts, Raisins, and Radishes

  • 1 1/2 cups wheat berries
  • 1 tsp salt
  • 1 cup walnuts
  • 2 cups pitted green olives, chopped
  • 4 scallions, white and light green parts only, finely chopped
  • 1/3 cup chives, finely chopped
  • 3 TB golden raisins
  • 4 radishes, shaved
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup olive oil
  • 3 TB fresh lemon juice
  • 1 TB honey

This easy salad has it all: protein, vegetables, whole grains, and fruit!  It works well as both a light lunch or a small side.  Tip: we love using Castelvetrano olives  in this salad!

Preheat oven to 375 F.  Spread wheat berries on baking sheet and toast for approximately 10 minutes or until starting to brown.  Transfer wheat berries to medium saucepan and add 4 1/2 cups water and 1 tsp salt.  Bring to boil and simmer, partially covered, until wheat berries are tender, about 20-30 min.  Drain
wheat berries and spread on a baking sheet to cool.  Meanwhile, in a dry skillet, toast walnuts for 5-7 min, until lightly golden and aromatic.  Let cool, then chop coarsely.  In large bowl, combine wheat berries, walnuts, olives, scallions, chives,
raisins, radishes, crushed red pepper, olive oil, lemon juice, and
honey, and season with salt.  Toss well and serve.