Spring green salad with wheatberries

Inspired by a yummy wheatberry salad at the Farmer's Market made by Tastebud Farms, I decided to try out wheatberries at home. After all, wheat grows in Oregon in abudance, and the wheat berry looks much like rice or barley. The market is bursting with spring greens, and wanted a recipe that could feature the strong points of the greens (their vibrant color and sharp flavors) while minimizing their negatives (reputation for bitterness and bacon drippings). I think most vinaigrettes would work as the dressing; I tried a tahini vinaigrette.

Salad
2/3 cup cooked wheatberries (see below)
turnip greens from half a bunch of turnips (~4 turnips), pulled off the central stem, washed and spun
1 bunch of broccoli raab cut into thirds lengthwise (2 1/2 inches long segments), washed and spun
2 spring scallions, cut on the bias into thick slices
2T olive oil

Vinaigrette
1T tahini
1T water
1/2-1 clove minced garlic
1-2T olive oil
juice of 1 lemon
1/3 cup plain yogurt
salt to taste

1. Prepare wheat berries. Soak overnight then simmer about an hour. They should be soft but not mushy. You could also try quinoa or rice or barley if you are pressed for time. Drain.
2. Sear the greens: heat about 2T oil in a large skillet over high heat. When the oil starts to smoke, add the greens, raab, and scallions. Stir them around til they get browned on all sides, and turnip greens shrink to about 1/4 their raw size; about 4-5 minutes.
3. Put vegetables in bowl to cool to room temperature.
4. Whisk together tahini, water, garlic, olive oil, yogurt, and salt. Taste for garlic, oil, and salt; add more as necessary. Pour over wheat berries and stir.
5. Add the wheat berries to the greens and toss.
6. Serve at room temperature.