Great idea for lunch!

• For the Salad
• 1 cup wheat berries
• 3 cups water
• 1 pint cherry tomatoes
• 1 tsp. fresh thyme leaves
• 2 cups cubed eggplant
• 2 tsp. balsamic vinegar
• 1 1/2 tsp. salt, divided
• 2-3 tablespoons extra-virgin olive oil, divided
• 1/4 cup Lightly Salted Blue Diamond Almonds
• 2 cups arugula
• For the Pesto
• 1/4 cup Lightly Salted Blue Diamond Almonds
• 1 garlic clove, peeled
• 2 cups packed basil leaves
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Salt

Click HERE for the instructions