Goat Cheese and Wheat Berry Salad

What to do with that awesome goat cheese that you bought for those delicious sweet potatoes a few days ago? Well, no fear, I have an answer (besides eating it straight up because it's just so dang delicious). You can make this warm wheat berry salad filled with lots of goodness (sweet dates, chewy walnuts, fresh argula) and top it with goat cheese and an orange vinaigrette.

I took this to work with me for my lunch and found myself watching the clock the entire time -not to go home, but to be able to eat this! I really liked the contrast between the warm wheat berries and the cool crumbled cheese. Also, the edamame pumps up the protein and the color =).

Goat Cheese and Wheat Berry Salad
Adapted from Health Food for Living

4-5 servings

1 cup uncooked wheat berries, rinsed

Kosher salt

freshly ground black pepper

zest and juice from 1 orange

1 tsp coarse ground Dijon mustard

1 tsp pure maple syrup

2 Tbsp extra virgin olive oil

1/2 cup chopped pitted soft Medjool dates, about 6 dates (or 8 smaller ones, if you can't find Medjool)  2/3 cup walnut halves, toasted and chopped

10oz bag of frozen, shelled edemame, prepared according to package directions

3 big handfuls arugula leaves

1/3 cup crumbled soft goat cheese

Cover wheat berries by 1 inch with water in a medium saucepan set over high heat. 

Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 50 minutes (taste and cook for an additional 5-10 minutes if you'd like). Drain and transfer to a medium bowl.

While wheat berries are cooking, whisk together the orange zest and juice, mustard, maple syrup, & olive oil in a small bowl to make the vinaigrette. Season to taste with salt and pepper.

While the drained cooked wheat berries are still warm, toss with the orange vinaigrette. 

Fold in the chopped dates, walnuts, and edamame. Fold in the arugula leaves until slightly wilted. Serve topped with the crumbled goat cheese.