Cranberry-Pecan Wheat Berry Salad

Name: Cranberry-Pecan Wheat Berry Salad
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings.
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

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

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.

Nutrition Facts

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

Originally published as Winter Wheat Berry Salad in Taste of Home February/March 2017

Reviews

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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