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Wheat Berry-Cranberry Salad

Yield 8 servings (serving size: about 1/2 cup)
Serve this salad at room temperature or chilled.

Ingredients

  • 1 1/2 cups uncooked wheat berries (hard winter wheat)
  • 1 teaspoon salt, divided
  • 1 cup fresh cranberries
  • 1/4 cup maple syrup
  • 1/4 cup cranberry juice
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup diced celery
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped pecans, toasted

Nutrition Information

  • calories 223
  • caloriesfromfat 31 %
  • fat 7.6 g
  • satfat 0.9 g
  • monofat 4.6 g
  • polyfat 1.7 g
  • protein 5.3 g
  • carbohydrate 36.9 g
  • fiber 5.8 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 248 mg
  • calcium 23 mg

How to Make It

  1. Place the wheat berries in a medium bowl, and cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.

  2. Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat, and cook 1 hour or until tender. Drain; cool to room temperature.

  3. Combine cranberries and maple syrup in a small saucepan over medium heat; bring to a boil. Cook for 4 minutes or until cranberries pop, stirring frequently. Transfer to a large bowl; cool 10 minutes.

  4. Add juice, oil, vinegar, mustard, pepper, and remaining 1/2 teaspoon salt to cranberry mixture; stir well to combine. Add wheat berries, celery, onion, parsley, and pecans to cranberry mixture; stir well. Serve at room temperature, or cover and chill.