Cranberry-Pecan Wheat Berry Salad Recipe

5 1 1
Cranberry-Pecan Wheat Berry Salad Recipe
Cranberry-Pecan Wheat Berry Salad Recipe photo by Taste of Home
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Cranberry-Pecan Wheat Berry Salad Recipe

Read Reviews
5 1 1
Publisher Photo
I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. —Kristen Heigl, Staten Island, NY
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 70 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 70 min. + cooling

Ingredients

  • 1 cup uncooked wheat berries, rinsed
  • 2 celery ribs, finely chopped
  • 1 medium tart apple, diced
  • 4 green onions, sliced
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • DRESSING:
  • 3 tablespoons walnut oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Cook wheat berries according to package directions; drain and cool. Meanwhile, combine next five ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled. Yield: 8 servings.
Originally published as Cranberry-Pecan Wheat Berry Salad in Taste of Home February/March 2017

Nutritional Facts

3/4 cup: 298 calories, 15g fat (1g saturated fat), 0 cholesterol, 261mg sodium, 39g carbohydrate (17g sugars, 6g fiber), 5g protein.

  • 1 cup uncooked wheat berries, rinsed
  • 2 celery ribs, finely chopped
  • 1 medium tart apple, diced
  • 4 green onions, sliced
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • DRESSING:
  • 3 tablespoons walnut oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  1. Cook wheat berries according to package directions; drain and cool. Meanwhile, combine next five ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled. Yield: 8 servings.
Originally published as Cranberry-Pecan Wheat Berry Salad in Taste of Home February/March 2017

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dublinlab User ID: 1682119 260647
Reviewed Feb. 1, 2017

"Excellent. I toasted the pecans but other than that followed the recipe. I prepared the salad while the grain cooked, let the flavours blend. I will make this again and again. Janet. VFE"

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