Superfoods collide in this hearty blend: Mix your favorite nutrient-dense microgreen with Einkorn wheat berries—a high-protein ancient grain—for a salad with staying power. (Extra points if you grown your own greens on the windowsill!)Note: If you’re making this recipe in advance or plan to store leftovers, keep the microgreens separate. They’ll wilt if they’re stored with the rest of the salad. MORE: Party in a Bowl: Tri-Color Confetti Salad Prep Time: 10 minutesTotal Time: 45 minutesServes 6 Salad1 c uncooked Einkorn wheat berries1 c green grapes, halved½ c dried cranberries½ c chopped walnuts½ c thinly sliced red onion6 oz microgreens3 oz crumbled feta cheese Dressing⅓ c fresh lemon juice2 Tbsp extra virgin olive oil1 Tbsp honey

  1. Place Einkorn in medium saucepan with 2 cups water. Bring to a boil, then cover and reduce heat to a simmer. Cook until water is absorbed, 30 to 35 minutes. Evenly spread on baking sheet and let cool 10 to 15 minutes.2. Place all dressing ingredients in blender and blend until combined. Transfer to refrigerator to chill.3. After wheat berries have cooled, place in bowl with grapes, cranberries, walnuts, and onion. Add dressing and toss to coat, draining off excess dressing. Gently mix in microgreens. Top with cheese and serve chilled. NUTRITION (per serving) 310 cal, 9 g pro, 43 g carb, 6 g fiber, 15 g sugars, 15 g fat, 4 g sat fat, 190 mg sodium