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Why I Love This Blood Orange & Wheat Berry Salad Recipe
I love Easter. Why? Well, it’s the unofficial start to spring. The weather doesn’t always cooperate, but the food surely does. Often, the Easter meal consists of ham (I even made citrus glazed ham last year!). Don’t ask me why, but this is what’s traditional here in the Midwest. Well, this year, I’m throwing traditional out the window and serving up an Easter brunch instead. Why? You may ask. Two reasons:
- One, a brunch is always festive, whether it’s formal or relaxed.
- Two, a brunch combines everything we love about breakfast and lunch, all in one delightful meal.
The fusion of these two meals is right where salads step in. This blood orange and wheat berry salad topped with pomegranate seeds, sunflower seeds, and feta is the combination of all the flavors I love with the brightness of spring.
Salads are underrated. After years of yucky salad bars (don’t get me wrong, a good salad bar is my life), gross, tasteless “side salads” in restaurants, and boring, flavorless grocery store lettuce, it’s no surprise that we’re less than excited about salads. I’ll let you in on my personal philosophy: I think they’re having a revival. And when I started forgetting the so-called “rules” of salads, I fell in love.
My Four Salad Rules
- I always serve my salads on a large platter. Yotam Ottolenghi always seems to have the most beautiful food, displayed simply on dishes. So I figured: why not do this in my own kitchen? A platter allows the salad greens to be spread out, presented in their full beauty, and not smashed into a bowl.
- I sprinkle all the “extras” on top of the salad so everyone can see what’s in the salad. Nuts, fruits, grains, cheese, and seeds are all way more appetizing when you can actually see them. When tossed into a bowl, many of the weighty extras sink to the bottom. The sprinkle method allows even distribution and some selective serving. You know, for those guests who always want the best helpings.
- Hearty greens are essential. I love all types of lettuce and greens, and I think it’s important to try them all. In this wheat berry salad, a mixture of textures and flavors is important. Kale can be tough on its own, so when it’s mixed with spinach and arugula, it loses some of its harsh texture. The strong flavor of kale, the lightness of spinach, and the pepperiness of arugula send your salad game up a notch.
- I need something that makes me say, “Oh my!” Wheat berries are the answer. Yeah, these are just what you think: unprocessed wheat. But once cooked, they soften up and retain a slight chew. Bottom line: They have an amazing texture that picks up the bright citrus flavors.
This salad is chocked full of flavor and texture. And if I’m honest, it could totally steal the Easter show away from the ham. Willing to give it a try this holiday? Do it! If you’re like me, you’ll make it once and then decide to make it over and over again!
Follow These Tips
Serving & Storage
To serve – Serve slightly chilled or at room temperature. Toss cooked wheat berries with citrus segments, pomegranate, and dressing, then let sit a few minutes so the flavors meld before serving.
To store – Store dressed salad in an airtight container for up to 5 days. You can freeze just the cooked wheat berries for up to 3 months, but not the full salad with fruit.
More Salad Recipes to Try
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Blood Orange & Farro Salad
Ingredients
For the salad
- 1 cup farro rinsed and drained
- 4 blood oranges
- 1 large shallot sliced
- 4 oz arugula washed and dried
- 1 head romaine lettuce
- 1 head Bibb lettuce
- ½ cup pomegranate arils
- ⅓ cup sunflower seeds
- ⅓ cup torn fresh mint leaves
- 4 oz feta cheese crumbled
For the dressing
- ¼ cup blood orange juice
- 1 tbsp champagne vinegar
- 1 tsp kosher salt
- 2 tsp honey
- 1 clove garlic minced
- 1 tbsp Dijon mustard
- ½ tsp freshly ground black pepper
- ⅓ cup olive oil
Instructions
- Cook the farro: In a large saucepan, bring 4 cups of water to a boil, add the farro and 1 tsp kosher salt. Reduce the heat to low and cover with a lid. Cook until the farro is tender, 18-25 minutes. Drain and rinse with cold water to stop the cooking. Set aside to cool.1 cup farro
- Segment the oranges: With a sharp knife, remove the peel and pith from the orange. Slice between each membrane to release the segment and set it in a bowl. Squeeze the membranes to reserve any remaining juice.4 blood oranges
- Pickle the shallot: Whisk together the orange juice, champagne vinegar, salt, and honey (from the dressing ingredients). Add the sliced shallot, stir, and set aside for 20 minutes to pickle.¼ cup blood orange juice, 1 tbsp champagne vinegar, 1 tsp kosher salt, 2 tsp honey, 1 large shallot
- Make the dressing: Remove the shallot from the liquid and set it aside. To the bowl with the liquid, add the garlic, Dijon mustard, black pepper, and olive oil. Whisk until combined and emulsified.1 clove garlic, 1 tbsp Dijon mustard, ½ tsp freshly ground black pepper, ⅓ cup olive oil
- Assemble the salad: On a large platter or bowl, combine the greens and farro. Toss with half of the dressing. Top with the shallot, orange segments, pomegranate arils, sunflower seeds, mint leaves, and feta. Drizzle with more dressing to taste.4 oz arugula, 1 head romaine lettuce, 1 head Bibb lettuce, ½ cup pomegranate arils, ⅓ cup sunflower seeds, ⅓ cup torn fresh mint leaves, 4 oz feta cheese
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I make this every year for Thanksgiving! Sub farro, barley or quinoa when I can’t get ahold of wheat berries. Skip the spinach in favor of more heartier greens if you want it to last a couple of days.
Hello Kaleb!
I am intrigued with the Blood Orange wheat berry salad…it looks amazing! My problem is that in Ohio, pomegranates are only available around Christmas time. My first look in the frozen fruit section of one grocery store was unsuccessful. I’ll keep looking for other frozen ariels (sp?) but what might be another option if I cannot find them? I did find the blood oranges so far so Yay! Thanks for any help:)
I just watched this video over on YouTube and I really enjoyed it!! And this recipe just looks so scrumptious!! Thank you so much for putting a link in the video description to your website and the recipe. I am looking forward to looking around and finding more of your wonderful recipes!
Thank you again!
All the best, Mary
Thanks so much Mary!! So glad you came to the website. There are so many recipes and resources!! Always leave comments if you have questions. I’m happy to help ☺️