This store requires javascript to be enabled for some features to work correctly.

Please Note: Our main entrance will be closed May 31st - June 14th. Please use the temporary entrance just to the west of our main entrance. Use caution when entering and exiting.

Wheat Berry Summer Salad Recipe


  • 1-2 cups baby spinach, chopped
  • 1 cup strawberries, quartered or sliced
  • 1 cup of blueberries
  • 1 avocado diced (optional)
  • 1/2 cup toasted pecans, chopped or whole
  • 1-3 ounces of goat cheese (depends on how much you like!)
  • 1 cup dry wheat berries (you will cook them to yield 2.5 to 3 cups)
  • Salt & pepper to taste

Cook the Wheat Berries: (need wheatberries? Order today>>)

On the stove:

  • Boil 3 cups of water in a medium saucepan, add pinch of salt if desired
  • Add 1 cup of rinsed wheat berries, then lower heat to a simmer
  • Cook until wheat berries are tender, start checking around 30 minutes, may take up to 90 minutes (time varies depending on wheat berries used)
  • *Optional: Toast DRY wheat berries in bottom of pan in a little olive oil before adding water, 3-5 minutes

In an Instant Pot:

  • Add 3 cups of water
  • Pinch of salt
  • 1 cup wheat berries
  • Cover and seal pot, cook on high pressure for 35 minutes. Use quick release when done, and then drain the wheat berries
  • *Optional: Toast DRY wheat berries in bottom of Instant Pot in a little olive oil before adding water, 3-5 minutes

Dressing Options:

Option 1, Berry Vinaigrette:


  • 1/2 cup fresh or frozen mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • Salt & pepper to taste


  1. In a blender or food processor, blend the berries, balsamic vinegar, and honey until smooth.
  2. Gradually add the olive oil while blending until the dressing is emulsified.
  3. Season with salt and pepper to taste.

Option 2, Simple Olive Oil & Lemon Dressing:


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt & pepper to taste


  1. Whisk together the olive oil and lemon juice in a small bowl or jar.
  2. Season with salt and pepper to taste.
  3. Adjust the ratio of olive oil to lemon juice based on your preference.

Assemble the Salad:

  • In a large bowl, combine the chopped spinach, cooked and cooled wheat berries, strawberries, blueberries, toasted pecans and crumbled goat cheese.
  • If using, add diced avocado
  • Drizzle dressing over salad, gently toss
  • Enjoy immediately!