Wheat Berry Salad with Dried Fruit

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Make this salad in advance so the flavors have time to mellow. This salad is high in fiber, flavorful, filling and easy to pack.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 30%
  • Fat: 11.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 3.8g
  • Protein: 9.4g
  • Carbohydrate: 55.2g
  • Fiber: 7.8g
  • Cholesterol: 11mg
  • Iron: 2.1mg
  • Sodium: 332mg
  • Calcium: 118mg


  • 3 cups water
  • 1 cup uncooked wheat berries
  • 1/2 cup minced shallots
  • 1/4 cup cranberry juice
  • 2 tablespoons vegetable oil
  • 3 tablespoons raspberry vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped dried cranberries
  • 1/2 cup coarsely chopped dried cherries
  • 1/2 cup (2 ounces) diced Gouda cheese
  • 1/3 cup chopped green onions
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup dried currants
  • 1/4 teaspoon freshly ground black pepper


  1. Combine water and wheat berries in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain and rinse with cold water.
  2. Combine shallots and next 6 ingredients (shallots through salt) in a large bowl. Let stand 30 minutes.
  3. Add wheat berries, cranberries, and remaining ingredients to vinaigrette, and toss to combine. Chill at least 4 hours or overnight.
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