Wheat Berry-Cranberry Salad

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

Preparation

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.