1–2Cara Cara orangespeeled and thinly sliced horizontally
2clovesof garlicgrated with a microplane
1teaspoonorange blossom water
2teaspoonsfennel seedstoasted and crushed
Drain and rinse the soaked wheat berries. Place in a saucepan with water and broth. Bring to a boil, then add salt. Cover and reduce the heat to a simmer. Simmer the berries about 45 minutes, until the liquid is absorbed and the grains are chewy but soft.
Cook the onion in 1 tablespoon of olive oil over medium-low heat until dark and caramelized. In a large bowl, toss together the cooked spelt, onion, radishes, dates, oranges, parsley, mint, and walnuts. Pour the dressing over the salad and toss to coat. The entire salad can be made up to three days in advance.
For the dressing: Whisk together everything except the olive oil. Drizzle the olive oil in while whisking to gently emulsify the dressing. This keeps for up to a week in the fridge.
A different rendition I like includes turmeric roasted caulifl ower, lentils, golden raisins, pecans, and more of a coriander-cinnamon dressing with rice wine vinegar. As the seasons change, this salad can very much adapt.