Baby Arugula Salad with Wheat Berries, Butter Beans and Sun-Dried Tomatoes

It's spring and time to enjoy some new salad recipes with those fresh, baby greens coming to the markets or in your garden.

I've made this arugula salad twice this week we enjoyed it so much. My husband (who says he doesn't like sun-dried tomatoes) loved it! It was a wonderful partner with grilled meat but could be a meatless meal in itself with the beans, pine nuts and cheese adding all of the protein. Inspired by a recipe I saw on Skinny Taste, I developed my own recipe using wheat berries, butter beans and pine nuts.

Did you know that arugula is a good source of vitamins A and K- not to mention zinc, potassium, calcium and iron and folic acid. It's unique, peppery taste lends itself well to this type of salad. An 18-year-old balsamic vinegar, extra-virgin olive oil and lots of freshly ground pepper made the perfect dressing for the Parmesan-topped greens.

You may substitute any cooked grain or pasta you like rather than the wheat berries, but we loved their nutty chewiness.  Also, fresh halved cherry tomatoes could be used rather than sun-dried tomatoes but we also love their nutty flavor with the shaved Parmesan and pine nuts.  

Truly delicious! I hope you enjoy it as much as we did.

Baby Arugula Salad with Wheat Berries, Butter Beans and Sun-Dried Tomatoes

Printable Recipe

Serves 4-6

5 oz bag or clam shell box of organic baby arugula (baby arugula is not as bitter as regular arugula)

1/2 cup cooked wheat berries
1/3 cup toasted pine nuts

1/3 cup sun dried tomatoes, snipped into julienne and tossed with olive oil

1/4 cup extra virgin olive oil
1/8 cup aged balsamic vinegar

1/2 teaspoon freshly ground pepper (additional for serving)

Pinch of fine sea salt

1 cup canned butter beans, rinsed and drained
Good Parmigiana cheese, shaved from block

Boil wheat berries in salted water according to package directions (takes about 50 minutes). I used Bob's Red Mill brand. Drain, cool, cover and reserve.

Toast pine nuts in a small, heavy skillet over medium heat, stirring every minute or two until golden.  Cool, cover and reserve.

Snip soft-packaged sun-dried tomatoes into julienne strips, toss with 1 teaspoon extra-virgin olive oil.  Cover and reserve. 

Drain and rinse beans.  Cover and reserve. 

In a small bowl, add the balsamic vinegar.  Whisk in the extra-virgin olive oil until emulsified.  Add freshly-ground pepper and salt to taste.  Cover and reserve.

When ready to serve, place arugula into a salad bowl.  Add the wheat berries, butter beans, sun-dried tomatoes, pine nuts, and some of the shaved Parmesan cheese.  Add the dressing, a little at a time, and toss until coated to your liking.  Divide among salad plates and top with remaining shaved Parmesan cheese.  Pass the pepper grinder at the table and enjoy!

Notes:  You may substitute any bean of you choice, including chick peas.  Fresh cherry tomatoes can be used instead of sun-dried tomatoes.