Wheatberry Salad with Mango and Pecans
Now that spring is here, it is nice to enjoy lighter food. This salad is substantial enough to be a meal, yet light and won’t weigh you down. If you haven’t cooked with wheat berries before, they are really nutritious, containing protein and fiber. Here, I combine them with sweet mangoes, vegan feta, and crunchy pecans in a light vinaigrette dressing for a delicious combination. This would be great for a vegetarian main dish or side for Easter!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- Add the farrow to a pot, and cover by at least 3 inches with filtered water. Add a little sea salt. Bring to a boil, then lower to a simmer and cook for about 50 minutes until tender. Remove from heat, drain, and let cool.
- When the wheat berries have cooled, combine them with the mangoes, feta, pecans, shallots, parsley, and arugula in a bowl.
- Whisk together the dressing, and toss with the wheat berries until everything is coated.
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- Heart Healthy
- Side Dish