A few months ago, I tasted a wheat berry salad at a local restaurant, and I’ve been thinking about it ever since. The chewy texture of wheat berries, the sweet tang of cranberries, the bite of a vinegar dressing…I was in heaven. It was good, people. If you’ve never had the pleasure of devouring a wheat berry salad, I’d suggest you quickly move the experience to the top of your list.
Of course, with the taste of that salad fresh in my memory, I figured I ought to add a wheat berry salad recipe to my own repertoire. I waded through many similar recipes, but I couldn’t find one that was on-par with the yummy salad I’d been day dreaming about. And so, finally, with you all in mind (as well as my own taste buds), I set out to create my own crave-worthy version of the elusive wheat berry salad recipe.
You’re welcome.
Cranberry Wheat Berry Salad
Wheat berries are simply the entire (hulled) wheat kernel (whole grains, yay!); cooked until they’re soft but still a bit chewy, they impart an interesting—and yummy—texture to a salad that’s a nice break from the ordinary. Add this salad to your next shower menu…your guests will be begging for the recipe (and the leftovers!)
2 cups hard red winter wheat berries
10 cups water, salted
1 cup dried cranberries
1/3 cup minced onion
½ cup sunflower seeds
1/8–1/4 cup minced fresh herbs (parsley, chives, basil, etc.—whatever’s fresh)
¼ cup raspberry vinegar (or your favorite vinegar)
2 T good extra virgin olive oil
2 T sugar (or your favorite sweetener)
1–2 tsp salt
Black pepper to taste
Optional: ½ cup chopped walnuts, pecans, or almonds
In a large pot, boil the wheat berries in the salted water until they’re soft but still a bit chewy, about 60 minutes. Drain the wheat berries and transfer them to a large bowl. To the bowl, add the cranberries, onion, sunflower seeds, herbs, and the nuts if you’re including them. Stir to combine everything. In a small bowl, dissolve the sugar and salt in the vinegar and oil then pour it over the salad. Stir well to be sure everything’s coated in dressing, then add black pepper and/or more salt to taste. Let the salad sit, covered, for at least 30 minutes before serving—the longer it sits, the better it tastes! Serve this salad either chilled or at room temperature.
Enjoy!
Posted by Shannon, a Dot-arilla Blogger