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Wheat Berry Salad with Red Fruit

March/April 2007

Your rating: None Average: 4.1 (81 votes)

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette—a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.



READER'S COMMENT:
"This was delicious! Just the right combination of sweet and tangy! Happily had enough left over to bring to work the next day. Very tasty!! "
Wheat Berry Salad with Red Fruit Recipe

Makes: 6 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

Wheat Berries

  • 2 cups hard red winter-wheat berries (see Tips)
  • 7 cups cold water
  • 1 teaspoon salt

Salad

  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup dried cranberries
  • 1 large Fuji apple, unpeeled, diced
  • 1/2 cup pecan halves, toasted (see Tips) and coarsely chopped
  • 3 tablespoons raspberry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

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

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the cooked wheat berries for up to 2 days or freeze for up to 1 month; refrigerate the prepared salad for up to 1 day.
  • Tips: Wheat berries are whole, unprocessed grains of wheat. Varieties (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent—you may find them labeled “hard red winter wheat” without the words “wheat berries.” Find them in natural-foods markets and online at kingarthurflour.com.
  • To toast pecan halves, spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per serving: 316 calories; 14 g fat (2 g sat, 9 g mono); 0 mg cholesterol; 42 g carbohydrates; 4 g added sugars; 7 g protein; 6 g fiber; 365 mg sodium; 100 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 Starch, 1 Fruit, 2 1/2 Fat


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Meal/Course
Lunch
Dinner

Season
Fall
Winter
Publication
March/April 2007

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