Wheat Berry Salad with Bacon

Wheat Berry Salad with Bacon Recipe
Photo: Petrina Tinslay


Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calories 442
Protein 12 g
Carbohydrate 52 g
Sugars 8 g
Fiber 12 g
Fat 22 g
Satfat 3 g
Sodium 466 mg
Cholesterol 10 mg


1 cup wheat berries
Kosher salt and pepper
1/2 cup pecan halves (about 2 ounces)
6 slices bacon
1/2 cup dried cherries
1/2 cup fresh flat-leaf parsley
2 shallots, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice


In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, about 1 hour. Drain and rinse under cold water. Transfer to a large bowl.

Meanwhile, heat oven to 350° F. Spread the pecans on a rimmed baking sheet and bake, tossing occasionally, until fragrant and toasted, 6 to 8 minutes. Roughly chop the nuts.

Meanwhile, in a large skillet, over medium heat, cook the bacon until crisp, 7 to 8 minutes. Transfer to a paper towel–lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir gently to combine.