Arugula & Wheat Berry Salad with Cilantro-Tahini Dressing

Arugula snap pea salad
Photo Credit: Constance Weissmuller

Arugula & Wheat Berry Salad with Cilantro-Tahini Dressing

  • Serves: 2
  • Total Time:5 Minutes
  • Active Time:25 Minutes
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  • For dressing:
  • 1 tablespoon olive oil
  • 1 white onion, sliced
  • Pinch of salt
  • 1 bunch cilantro, rinsed and dried
  • 2 teaspoons honey
  • 2 tablespoons tahini
  • 2 tablespoons water
  • For salad:
  • 1/3 cup wheat berries
  • 1 5-oz. container arugula
  • 1 small bunch mint, washed, dried, leaves picked
  • 1 cup sugar snap peas, halved
  • 1/8 cup pitted green olives, quartered
  • ΒΌ cup golden raisins


  1. Warm oil in a large skillet over medium-low heat. Add onion slices, season lightly with salt and cook, stirring occasionally, until onion is golden and caramelized, about 6 minutes. Adjust temperature as needed to prevent burning.
  2. In a food processor, combine caramelized onion with remaining dressing ingredients. Blend until smooth.
  3. While onions are caramelizing, cook wheatberries according to package directions (you should have about 1 cup cooked). Transfer to a medium-sized mixing bowl to cool. When cool, add arugula, mint, sugar snap peas, olives and raisins.
  4. Drizzle salad with dressing and toss. (You may not use it all. Cover and refrigerate extra dressing for another use.) Serve.