This is the perfect warm salad for the winter months!
I know everyone is obsessed with quinoa but I dare you to broaden your horizons and try some other grains like wheatberry, which are essentially unrefined wheat and a packed with fiber!
- 1/2 cup wheatberries
- 1 bulb fennel, sliced thin
- 1 teaspoon sugar
- Kosher salt and pepper to taste
- 1/2 tablespoon extra virgin olive oil
- Seeds from 1 pomegranates
- 1 box Arugula (5 ounces)
- For dressing:
- 1 orange, juiced
- 2 tablespoons honey
- 3/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
Step 1. In a small pot, add wheatberries and 1 1/4 cup water. Bring to a boil and the cover and let simmer for 15 minutes.
Step 2. In the meantime, slice the bulb (the white part) of the fennel. In a saute pan, add olive oil, fennel sugar and a pinch of salt and pepper. Cook on medium-low heat until fennel is slightly browned.
Step 3. Slice pomegranate in half and using a wooden spoon hit the back of the halved pomegranate above a mixing bowl to help remove the seeds.
Step 4. Whisk together the orange juice, honey, olive oil, vinegar, salt and pepper in a bowl. Toss the dressing into the arugula. When the wheatberries are done, drain any excess water and top the salad with the wheatberries, fennel, and pomegranates!
Also, how amazing is this salad bowl? It's from my new favorite company DaTerra from Portugal -- all their pieces are hand painted!