This wheatberry currant salad is a chewy, cinnamony sweet grain salad filled with tart currants and tossed with an orange honey dressing.
I’ve learned a few things from joining a CSA this year.
Organic, non-pesticide ridden fruit is about 3 times smaller than the stuff you buy in stores. It’s also about 3 times more tasty.
Sheep make a hell of a lot of noise.
Apparently, I eat about 4 times the amount a family of 4 does if 4 leaves of kale are considered a “bunch”.
People that work at CSAs/farms are exactly what you picture in your head. Flannel shirts, no makeup, quirky and extremely nice.
Currants actually exist in a form other than “dried”.
Ok, I guess I knew but honestly, I’ve never in my life actually seen them in a grocery store. Guess they’d rather stock the shelves with steroid pumped strawberries instead.
These blueberry lookalikes came last week for the first time and I was at an absolute loss at what to do with them. At first, I thought they were too tart to eat raw but the thought of turning them into a sweetened jam or sauce seemed like too boring and predictable of a route. So I kept eating them one by one, hovering over the sink until I decided on a classic fruit + grain salad. To offset the tartness of the raw fruit, I’d sweeten and spice up the grain.
What resulted was a partially acceptable breakfast salad, a quirky dinner side salad or an excellent snack over plain yogurt. Take your pick.
Chewy, tart, sweet and minty.
It’s an eclectic little salad which seems totally appropriate considering it’s quirky, flannel loving origin.
- 1 1/4 cup cooked wheatberries
- 1 cup fresh currants
- 4 leaves of mint, thinly sliced
- 1/4 cup pecans, toasted and chopped
- 1/2 teaspoon cinnamon
- juice of 1/2 an orange
- 1 tablespoon honey
- Combine wheatberries, currants, pecans, mint and cinnamon in a medium bowl.
- In a separate small bowl, whisk together the orange juice and honey.
- Pour the dressing over the the wheatberry mixture and toss to combine.
- Serve room temperature or chilled.