This vibrant wheat berry salad combines wholesome grains with a medley of fresh and dried fruits, tossed in a zesty citrus dressing.
Combine the wheat berries with water and a pinch of salt in a medium bowl. Cover and refrigerate overnight.
Soaking the wheat berries overnight reduces cooking time and ensures even cooking.
Transfer the soaked wheat berries to a saucepan, bring to a boil, then reduce heat and simmer until tender. Drain and let cool.
Check the wheat berries for doneness by tasting; they should be chewy but not hard.
In a large bowl, combine the cooked wheat berries, garbanzo beans, snow peas, apricots, cranberries, and green onions.
Cut the snow peas into bite-sized pieces for easier mixing and eating.
Whisk together the walnut oil, lemon juice, salt, and pepper in a small bowl.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate for later.
Letting the salad sit for a while allows the flavors to meld together.
