2 cups wheat berries, soaked overnight and cooked stove top (boil in lightly salted water for approx 50 min)
2 medium sweet potatoes or yams – cubed and roasted with salt & olive oil @ 375 for 45 minutes
¼ cup roasted sunflower seeds
¼ feta cheese
½ cup basil, finely chopped
1 cup red cabbage, chopped
Salt and pepper, to taste
Mix ingredients below in a ball jar and let sit in refrigerator for 30 minutes, mix with salad ingredients prior to serving.
1 tablespoon apple cider vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
¼ cup shallots, finely chopped
Mix all salad ingredients in a large bowl. If wheat berries and sweet potatoes are still warm, all the better. Top with dressing and toss well. This is so delicious that you might not have any leftovers, but if you do, it tastes even better the next day.