This Fig & Arugula Wheat Berry Salad is a vibrant harmony of sweet, peppery, and nutty flavors that will delight your palate. Juicy figs bring a natural sweetness, while peppery arugula adds a fresh, zesty kick, all balanced by the hearty chew of tender wheat berries. A sprinkle of crunchy nuts and a drizzle of tangy dressing tie it together beautifully, creating a dish that’s as satisfying as it is wholesome. Perfect for a light lunch or a standout side, this salad is a celebration of texture and taste in every bite.

With just over an hour from start to finish, this recipe is surprisingly simple yet feels gourmet. The wheat berries cook to a perfect al dente texture, while the figs and arugula require no prep beyond a quick toss. It’s a dish that’s as nourishing as it is delicious, packed with fiber, vitamins, and natural sweetness. Whether you’re serving it at a gathering or enjoying it solo, this salad is sure to impress with its bold flavors and refreshing simplicity.

Fresh & Flavorful Ingredients

For the dressing:
2 tablespoons extra-virgin olive oil
½ garlic clove, minced
2 tablespoons lemon juice (freshly squeezed for best flavor)
½ teaspoon honey or maple syrup (adjust to taste)
Sea salt and fresh black pepper (to taste)
To assemble:
1½ cups cooked wheat berries (or quinoa for a gluten-free option)
2 cups arugula (or other baby salad greens)
½ cup figs, quartered (about 8-10 figs; dried figs work if fresh aren’t available)
⅓ cup walnuts, toasted & chopped (toasting enhances flavor)
½ cup chopped mixed herbs (basil and mint recommended)
¼ cup crumbled feta (optional, omit for a vegan version)

Simple Step-by-Step Instructions

Make the dressing: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, honey (or maple syrup), and a pinch of sea salt and black pepper. Taste and adjust seasoning as needed. Set aside.
Prepare the salad base: In a large mixing bowl, combine the cooked wheat berries (or quinoa), arugula, quartered figs, toasted walnuts, and chopped herbs.
Add optional feta: If using, sprinkle the crumbled feta over the salad mixture.
Toss and serve: Drizzle the dressing over the salad, starting with half and adding more to taste. Gently toss to combine all ingredients evenly. Serve immediately for the freshest flavor.

Perfect Pairings: Serving Suggestions

This Fig & Arugula Wheat Berry Salad is a versatile dish that shines as a light lunch or a hearty side. Pair it with grilled chicken or salmon for a protein-packed meal, or serve it alongside a crusty baguette and a glass of crisp white wine for a refreshing dinner. It’s also a great addition to a picnic or potluck—just pack the dressing separately to keep the salad fresh.

Mix It Up: Recipe Variations

Feel free to get creative with this salad! Swap the wheat berries for quinoa or farro if you prefer. For a nut-free version, replace the walnuts with sunflower seeds or pepitas. If figs aren’t in season, try dried cranberries or sliced pears for a sweet twist. You can also skip the feta for a vegan-friendly option or add avocado for extra creaminess.

Save Time: Quick Prep Tips

To cut down on prep time, cook the wheat berries in advance and store them in the fridge for up to 3 days. You can also toast the walnuts ahead of time and keep them in an airtight container. If you’re short on time, use pre-washed arugula and pre-chopped herbs to speed up the assembly process.

Keep It Fresh: Storage Tips

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the arugula from wilting. If the salad seems dry after storing, drizzle a little extra olive oil or lemon juice before serving.

Herb Heaven: Flavor Boosters

Don’t skimp on the herbs—they’re the secret to this salad’s bright, fresh flavor. Basil and mint are a classic combo, but you can experiment with parsley, cilantro, or even dill for a unique twist. If you’re using dried herbs, reduce the quantity to 2 tablespoons and add them to the dressing for maximum flavor infusion.