Well, here I am again…borrowing yet another page from Heidi Swanson.  This time it’s a special request from the friend who borrowed Super Natural Cooking.  So, I happen to have eaten this salad but never made it myself.  For that reason, I’ll just give you the recipe with little commentary.

Wheat Berry Salad with Citrus, Toasted Pine Nuts, Feta, and Spinach
from Super Natural Cooking, by Heidi Swanson, Celestial Arts, 2007

2 cups soft wheat berries, rinsed
6 cups water
2 teaspoons fine-grain sea salt, plus more as needed

Citrus Dressing
Grated zest and juice of 1 orange
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon minced shallot
1/2 cup extra-virgin olive oil
Fine-grain sea salt and freshly ground black pepper

3 generous handfuls spinach leaves, stemmed and well rinsed
1 cup toasted pine nuts
1/2 cup crumbled feta cheese

Combine the wheat berries, water, and 2 teaspoons salt in a large saucepan over medium-high heat.  Bring to a boil, lower the heat, and simmer, covered, until plump and chewy, about an hour or so.  The berries should stay al dente, and the only way to be sure they’re done is to taste a few.  Drain and season to taste with more salt. 

To make the dressing, combine the orange zest and juice, lemon juice, and shallot.  Whisk in the olive oil and season with a few pinches of salt and a few grinds of pepper.

Toss the hot wheat berries with the spinach, pine nuts, citrus dressing, then top with the feta.  Taste for seasoning and sprinkle with a bit more salt if needed.

Serves 4 to 6.