Grain Salad Recipe

Cook wheat berries

Rinse 1 1/2 cups dry wheat berries under cold water. In a medium saucepan combine wheat berries and 4 1/2 cups water (or low-sodium broth). Bring to a boil, then reduce to a simmer, cover, and cook for 50-60 minutes until tender but chewy. Drain any excess liquid and fluff with a fork. Let cool to room temperature (about 20–30 minutes). Yield: about 2 cups cooked.

Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast until tender and edges caramelize, 25–30 minutes, turning once halfway through. Remove and cool slightly.

Preheat oven to 400°F (200°C) or use the same oven after sweet potatoes (may increase time slightly). Line a rimmed baking sheet with foil and a wire rack. Sprinkle brown sugar evenly over each bacon slice, pressing lightly so sugar adheres; grind 1 teaspoon black pepper over the slices. Bake until bacon is crisp and sugar is bubbly and caramelized, 15–20 minutes (watch closely to avoid burning). Transfer to paper towels to cool, then chop into bite-sized pieces.

While other components cook, combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar and 1 teaspoon kosher salt in a heatproof jar or bowl. Stir until sugar and salt dissolve. Add thinly sliced red onion and press down so onions are submerged. Let sit at room temperature for at least 20 minutes; for best flavor refrigerate 1 hour. Drain before using.

In a small jar or bowl combine 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt and 1 teaspoon black pepper. Whisk while slowly streaming in 6 tablespoons olive oil until emulsified. Taste and adjust seasoning. Keep refrigerated if making ahead.

In a large bowl combine 2 cups cooked wheat berries (cooled), 4 cups arugula, 2 cups roasted sweet potato, 1 cup chopped pistachios, 3 oz drained quick pickled red onion, and 6 slices candied bacon (chopped). Toss gently to combine.

Drizzle the apple cider vinaigrette over the salad—start with about 4 tablespoons and toss; add more to taste (up to the full amount). Crumble 4 oz goat cheese over the top and gently fold once or sprinkle on top as garnish.

Serve immediately at room temperature or chill 15–20 minutes to let flavors meld. Sprinkle additional chopped pistachios as garnish if desired.