Wheat Berry Salad with Apples and Cranberries
If you haven’t tried wheat berries, you’re in for a treat. This Wheat Berry Salad with Apples and Cranberries is toothsome, flavorful, and healthy. You’ll create serious lunch envy with this recipe.
Ingredients
Scale
- For the Salad:
- 1 cup whole wheat berries, dry
- 1 large apple, chopped
- 1 orange, peeled and segmented
- 1/2 cup dried cranberries
- 2 stalks green onion, thinly sliced
- 1 cup baby kale leaves
- 1 cup toasted pecans, chopped
- For the Dressing:
- 3 TB extra virgin olive oil
- 3 TB pure honey
- 1 TB apple cider vinegar
- 1 TB freshly squeezed lemon juice
- 1/8 tsp table salt
- 1/4 tsp freshly ground black pepper
Instructions
- Do ahead: Make the dressing by combining all dressing ingredients in a bowl, whisking to combine well, and keep covered/chilled until ready to use.
- In a large heavy pot, cook wheat berries according to package directions (bring to a boil in water that’s 2 inches above the wheat berries and boil uncovered for one hour, or to your desired level of tenderness.) Drain and cool. If desired, run it under cold water to help cool faster. Be sure to drain well.
- In a large bowl, combine the cooked wheat berries with apples, orange segments, cranberries, green onions, and baby kale. Toss well with prepared dressing. Season with additional salt and pepper, as needed. Sprinkle toasted pecans into the salad right before serving.
Notes
This salad keeps well for one day, making leftovers perfect for lunch the next day.
- Category: salad