Festive Wheat Berry Salad

• for the salad
• 1/2 cup dry wheat berries, soaked overnight
• 1 large ripe mango (can be replaced with oranges or persimmon), cut into cubes
• 3 or 4 celery stalks, with the fibery outer parts peeled and finely diced
• 10 pitted and finely chopped (can be replaced by another dried fruit)
• 1 handful dried cranberries
• 1 handful nuts, such as roasted almonds, candied pecans or walnuts
• dressing
• 1 tablespoon fine sweet and interesting marmalade. I use organic Adriatic fig spread (sold at Whole Foods)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 sprig thyme, finely chopped

1. Cook the wheat berries by covering them with two inches of water, then bring them to a boil, lower the temperature to simmer, and cook until chewy-about 15-25 minutes. Drain and let cool.
2. Add all other salad ingredients besides the nuts.
3. Combine dressing ingredients.
4. Add the nuts and dressing right before serving.
5. Any leftovers will keep reasonably well for a day or two.

salad, dry wheat berries, mango, celery stalks, handful, handful nuts, dressing, foods, extra virgin olive oil, balsamic vinegar, thyme

Taken from food52.com/recipes/7857-festive-wheat-berry-salad (may not work)