Versatile vegetable and grain salad for anytime!

You can cook the Wheatberries up to a day ahead of time and keep refrigerated. 


1 Cup Maine Grains Wheatberries
Kosher or Sea Salt
1 # Asparagus
5 Radishes - sliced thinly
1/2 Cup Walnut Pieces (toasted if you prefer)
2 Scallions - Chopped
1/2 Cup Fresh Peas (optional)
1/4 Cup Fresh Maine Blueberries
2 Tbsp Sherry, Balsamic or Wine Vinegar
5 Tbsp Olive Oil
1 Tsp Lemon Juice
1 Tsp Mustard


  1. Rinse Wheatberries and place in a large pot with about 3 cups of water and a good pinch of salt. Bring to a boil, then reduce heat, cover and simmer for about 35-45 minutes till tender – but still with a good ‘chew’. Drain then return to the pot and toss with a drizzle of the olive oil to keep them from sticking together. 
  2. As the Wheatberries cook, blanch the asparagus in boiling water then into ice water to stop them from cooking, then cut into 2-3″ lengths. 
  3. Whisk together the oil, lemon, vinegar and mustard for the dressing. You can add your favorite herbs or pepper if you like. 
  4. Mix the berries with the radishes and asparagus and walnuts and onions. Add the dressing and top with the blueberries. 


Course: Main Dish, Side Dish, Snack