Wheat Berry Salad with Red Fruit

wheat berry salad red fruit
Menu Part: 
6 servings

This chilled fruit and wheat berry salad is sure to be a standout at any potluck or barbecue.


Wheat berries
Yield: 4 1/2 cups

2 cups hard red winter wheat berries
7 cups cold water
1 tsp. salt


1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
1 large Fuji apple, diced
1/2 cup pecan halves, toasted and coarsely chopped
3 tbsp. raspberry vinegar
3 tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper


  1. To prepare wheat berries:  Sort through berries carefully, discarding any stones. Rinse well under cool running water. Place in large heavy saucepan. Add water and 1 teaspoon salt. Bring to a boil over high heat, reduce heat, cover and simmer gently, stirring occasionally for 1 hour. Drain and rinse. Let cool to room temperature.  (Makes about 4 1/2 cups.)
  2. To prepare salad:  Combine orange juice & cranberries in small bowl. Let stand 15 minutes. 
  3. Combine 3 cups cooked wheat berries, apple and pecans in large bowl; stir gently. Drain cranberries, reserving juice. Stir cranberries in wheat berry mixture.
  4. Whisk reserved orange juice, vinegar and oil in small bowl until combined. Season with 1/4 teaspoon salt and pepper. Pour over salad and stir gently to coat. Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold or at room temperature.
Source: Unidine

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