Pear Arugula Wheat Berry Feta Salad with a Beet Honey Lemon Dressing

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Today was in the upper 90’s with Humidity in the 100’s…Thunder Storms on the Horizon every day and it feels so muggy outside. This weather makes me yearn for cold crisp salads and fresh fruits and vegetables. This wonderful Pear salad is not only beautiful but very refreshing and healthy!

You can also slice the pears in lieu of using a whole pear, but this presentation will get the Wow factor for any occasion. Or you can make one and use a s centerpiece in the middle of the platter and surround the pear with the remaining salad.

Wheat Berry is one of the ingredients that makes this salad really great. It adds a texture that is a little bit chewy and compliments all the other ingredients. Wheat Berries are the edible part of an unprocessed Whole Wheat Kernel. Those of you that are Greek are familiar with Wheat Berry for it is the main ingredient in  Koliva. Koliva is made for Memorial and Funeral  Services at the Church and is combined with sweet flavors like golden raisins, pomegranate, powdered sugar and slivered almonds. 

Having  this salad for dinner or for a small dinner party is perfect for this Pear Salad, it really is a beautiful presentation and it is so fresh and delicious with the combination of textures and flavors. However if you choose to make it as a regular salad it will still look and taste great.

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Pear-Arugula-Feta- Wheat berry with a Beet Honey Lemon Drizzle

prep time: 30 min          assembly time: 20      serves:6

6  small bartlett or Anjou soft pear (If making a whole salad use only 3 Bartlett pears
1 cup dried Wheat berry ( what we use in Koliva)
1  13 oz bag of baby arugula
1 small red onion ( sliced in thin circles)
1/4 cup dried cranberries
3/4 cup glazed walnuts ( broken in smaller pieces)
1/2 cup crumbled feta
1/4 cup good honey
2 Tbsp. Balsamic Vinegar
2 Tbsp. Beet Juice
3 Tbsp. Olive oil
1/4 Cup Lemon Juice
Salt and Pepper

Place the one cup of wheat berries in a pot of boiling, salted water. Stir, cover and simmer for about 2 hours or more until they are plump and soft. Drain well and take one tbsp. of the olive oil and toss the cooked wheat berry until coated well.

While the wheat berry is cooking, Place the honey in a microwave and remember when measuring to spray the inside of the measuring cup with cooking spray and it will pour right out and not stick, it’s great.

Now it is time to hollow out the pears. take an apple corer and gently push it up the middle of the pear and the pears will be hollow inside. Now turning the pear on its side slice the pear into 4 pieces, keeping the integrity of the pear. Place in a bowl and pour the lemon juice over the pears making sure all of the flesh is covered with the lemon juice to keep the pears from turning brown. If you choose to make it a regular salad after you core the pear just slice in thin slices.

Now add the lemon juice from the pears into a container and pour in the honey, then add the  Olive Oil, Balsamic Vinegar and whisk well add salt and pepper to taste, set aside.

Make the salad, place the arugula in a big bowl, add the cooked wheat berry and toss well. Add the feta, the walnuts, cranberries and the red onion, Toss with the dressing.

Place a small amount of the dressed salad in-between the pear slices to re-assemble the pear. drizzle with a small amount of honey. Or just add the sliced pears to the salad and toss….

It sound like a lot of steps, but it all come together very quickly. Everything can be done the day ahead.

Hope you enjoy this salad, I think it will become your favorites!

Stay Cool ~Chef Steff