California Fig Wheat Berry Salad with Lemon Honey Dijon Vinaigrette


  • 1 cup Wheat Berries
  • 1 cup Water
  • 1 cup Vegetable Stock
  • 1/2 cup Pine Nuts
  • 3 Tbsp. Lemon Juice
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Honey
  • 1/2 tsp. Salt
  • Pinch of Black Pepper
  • 3 Tbsp. Olive Oil
  • 1 cup Baby Spinach, chopped
  • 1/2 cup California Dried Figs, quartered
  • 1/4 cup Dried Cranberries
  • 1/4 cup White Onions, minced
  • 1/4 cup Fresh Parsley, finely chopped


  1. Bring wheat berries, water, and stock to a boil. Cover, reduce heat and simmer on low for one hour.

  2. While wheat berries are cooking, place pine nuts in a dry pan and heat over medium to toast, about 5 min (can also be done in a low oven on a sheet pan); set aside.

  3. Make the dressing ahead: Combine lemon juice, mustard, honey, salt, and pepper. Whisk/mix to combine and slowly add oil while whisking. Keep refrigerated until ready to use.

  4. Once wheat berries have cooked for an hour, remove lid, add spinach, and cook five minutes.

  5. Turn off heat, add figs, cranberries, onion, and parsley and stir.

  6. Add half the pine nuts and half the dressing and stir. Let sit refrigerated for an hour.

  7. Drizzle remainder of dressing on top with remainder of pine nuts and serve.