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Ingredients

• 1 cup chopped celery
• ¼ cup golden raisins, optional
• 2 medium granny smith apples, cored and sliced thin
• 2 Tbsp lemon juice, divided
• Microgreens for garnish, optional
• 1 cup chopped pecans
• 1 cup lightly toasted pecans
• Pinch of pepper
• 1 cup red seedless grapes, sliced in half
• ½ tsp salt
• 2 cups uncooked wheatberries
• 6 Tbsp Silk's Plain Yogurt Alternative

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Rinse the wheatberries and then transfer to a large saucepan with 6 cups of water. Bring to a boil, reduce to a low simmer, and let simmer for an hour to an hour and a half or until softened.
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Step 2

• Remove from heat, drain, and set aside to cool.Toss the apple slices in 1 Tbsp lemon juice and set aside.
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Step 3

• Whisk together the yogurt, remianing 1 Tbsp lemon juice, salt, and pepper. Fold the dressing into the cooled wheatberries until they are evenly coated.Toss in the apple slices, grapes, raisins (if using), chopped celery, and pecans. Top with microgreens, if using. Taste and season with more salt and pepper, if needed.
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Step 4

• Serve right away and store in an airtight container in the fridge.

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