A hearty and healthy wheat berry salad tossed with figs in a slightly sweet sauce. A great lunch salad or also works great as a holiday side dish!
1) Cook wheat berries according to package. I like to simmer mine in water until tender, about 35-45 minutes. Then drain.
2) In a small saucepan, combine vinegar, orange juice, dried figs and honey over low heat. Heat mixture and stir together. Once steaming, remove from heat and let cool to allow figs to soak up mixture.
3) Toss wheat berries with olive oil and stir in diced celery.
4) Stir in fig mixture along with almonds and lemon zest. Season mixture well with salt and pepper and, optionally, fresh parsley.
Serve warm or chilled. LEftover salad will keep fine for 4-5 days in the fridge.