Wheat Berry Salad with Cauliflower and Raisins

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1 cup raw wheat berries, preferably spring white wheat berries or kamut berries
• 12 oz. frozen small cauliflower florets (do not defrost)
• 1/4 cup store-bought green olive tapenade
• 3 Tbsp. olive oil
• 1 1/2 Tbsp. white balsamic vinegar
• 1/2 tsp. dried sage, crumbled
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground black pepper
• 1/2 cup golden raisins
• 1/4 cup hulled, unsalted sunflower seeds, toasted

Directions

1. Bring to a large saucepan of water to a boil over high heat. Stir in the wheat berries, then partially cover and reduce the heat to low; cook until tender, about 50 minutes.
2. Just before the wheat berries are done, place the cauliflower florets in a large colander set in the sink. Drain the wheat berries, pouring them directly over the florets. Let stand for 1 minute, then rinse under cool water to stop further cooking. Drain well.
3. Whisk together the tapenade, oil, vinegar, sage, cinnamon and black pepper in a large bowl until a little creamy and well blended. Add the wheat berries and cauliflower, as well as the raisins and sunflower seeds. Toss well before serving.

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