Spring Wheat Berry Salad


  • 2 cups wheat berries
  • 2 cups fresh peas, shelled
  • 1 cup fava beans, shelled
  • 8 baby turnips, thinly sliced
  • 1 1/2 cups pea shoots
  • 2 cups assorted micro greens or salad greens
  • 3/4 cup fresh chervil
  • 3/4 cup fresh mint leaves
  • Juice and zest of 1 lemon
  • 1/3 to 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. 1. Place wheat berries in a large bowl; add 7 to 8 cups water. Let wheat berries soak overnight; drain.
  2. 2. In a large pot, bring 7 cups water to a boil over high heat. Add soaked wheat berries and reduce heat to a simmer. Cook until wheat berries are plump, about 55 minutes. Drain and cool.
  3. 3. Bring a medium pot of water to a boil. Prepare an ice-water bath; set aside. Add peas to boiling water and cook until crisp-tender, about 3 minutes. Transfer to ice-water bath to cool. Remove from water bath and set aside.
  4. 4. Add fava beans to boiling water and cook until crisp-tender, about 1 minute. Transfer to ice-water bath to cool; drain. Peel fava beans and set aside.
  5. 5. In a large bowl, toss together wheat berries, peas, fava beans, turnips, pea shoots, greens, chervil, mint, and lemon zest. Drizzle with lemon juice and olive oil; season with salt and pepper. Toss to combine.

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Spring Wheat Berry Salad
Spring Wheat Berry Salad

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