Just about every restaurant that serves lunch-time salad and sandwich fare has a variety of the spinach, strawberry and feta salad on the menu. I usually find myself torn between this salad and the usual asian chicken salad. Sometimes it's served with grilled chicken, toasted almonds, or red onion slices. The optional add-ons are endless!
In order to make this a heartier, dinner salad, I decided to introduce a grain. I looked through the pantry and passed on quinoa, barley and rice, and settled on wheatberries, one of my new favorites! I love the texture of these, there's a bit of chewiness and they just taste healthy, but not in the alfalfa-wheat grass shot way.
I made a simple, light dressing for this salad, and served it at room temperature, next time I might add some sliced almonds for crunch, and some sliced chicken breasts or tempeh for protein.
Spinach, Strawberry and Feta Wheatberry Salad
1/2 cup wheatberries
1/2 tsp. salt
4 cups baby spinach leaves, packed
10 strawberries, stemmed and sliced
1/2 cup crumbled feta cheese
1 shallot, minced
1 tsp. tarragon, minced
1 tbsp. honey
1/4 c. aged balsamic vinegar
2 tbsp. EVOO
Salt and pepper
Add wheatberries to a bowl with 4 cups of water, cover and soak overnight.
Drain wheatberries, add to a soup pot with 1.5 cups of water and salt, bring to a boil, turn to low and simmer for 45 minutes to an hour.
Taste to determine if wheatberry is cooked enough, drain any excess water and turn heat off.
Add spinach, toss and wilt.
Whisk together dressing ingredients in a serving bowl, taste and adjust.
Drain wheatberries and spinach, add to dressing and toss.
Cool to room temperature, add stawberries and feta, toss and serve.