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Cranberry-Pecan Wheat Berry Salad

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, New York
  • Total Time
    Prep: 20 min. Cook: 70 min. + cooling
  • Makes
    8 servings


  • 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
  • 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


  • Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.
Nutrition Facts
3/4 cup: 298 calories, 15g fat (1g saturated fat), 0 cholesterol, 261mg sodium, 39g carbohydrate (17g sugars, 6g fiber), 5g protein.

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Average Rating:
  • peglv
    Mar 17, 2018

    Very good. I made a few changes by increasing the cider vinegar by 2 T and the mustard by 1 t. I also added 2T of maple syrup to the dressing. It was reviewed very positively by my guests. I will make this again !

  • dublinlab
    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