📖 Instructions

1. First, cook the sprouted wheat berries. In a medium saucepan, bring 4 cups of water to a boil. Add the sprouted wheat berries and reduce heat to a simmer. Cook for 20-25 minutes, or until the berries are tender but still chewy. Drain well in a colander and set aside to cool completely. Make sure you really get all the excess water out or the salad will be soggy.
2. While the wheat berries are cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed. I usually add a pinch more salt and a little squeeze of lemon.
3. Once the wheat berries are cooled, transfer them to a large bowl. Add the chopped dried apricots, pomegranate seeds, chopped fresh parsley, and crumbled feta cheese (if using).
4. Pour the dressing over the salad and gently toss to combine. Be careful not to overmix, as the pomegranate seeds can burst and make the salad look a bit messy.
5. Taste and adjust seasonings as needed. I sometimes add a splash of balsamic vinegar for an extra layer of flavor. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important!
6. Before serving, give the salad another gentle toss. Garnish with extra pomegranate seeds and fresh parsley, if desired. Serve chilled and enjoy this vibrant and nutritious salad!