Wheat Berry Salad with Cranberries, Pecans and Goat Cheese
Recipe type: Salad
Cuisine: American
Cook time: 
Total time: 
This Wheat Berry Salad with Cranberries, Pecans and Goat Cheese also has blueberries and mandarins. The healthy wheat berry adds a wonderful crunchy texture to this salad that is great with a BBQ but can be carried right through to Thanksgiving and Christmas.
  • 2 cups wheat berries
  • 7 cups cold water
  • 1 tsp. salt
  • ⅓ cup orange juice
  • ½ cup dried cranberries
  • 100 gms (3.5 oz.) pecan halves
  • 1 clam shell 170 gm (6 oz) of blueberries
  • 1 can (284 ml. or 9.6 oz) mandarin, drained
  • 3 Tbsp. white vinegar
  • 3 Tbsp. extra-virgin olive oil
  • Salt and pepper to taste
  • Goat cheese, crumbled for garnish
  1. Rinse wheat berries well and pick through for any stones or unedibles. Fill a large pot with 7 cups of cold water. Add the wheat berries and salt. Bring to a boil and reduce to a simmer for 60 min. Drain and let cool completely.
  2. Meanwhile toast the pecan halves in a 325F oven for about 5 min. or until fragrant, watching carefully.
  3. Mix cranberries with the orange juice and let sit for 15 min.
  4. Combine the cooled wheat berries with the pecans and blueberries.
  5. Drain the orange juice from the cranberries but reserve the juice for the dressing.
  6. Add the cranberries to the salad and toss well.
  7. In a small bowl whisk together the reserved orange juice with the vinegar, olive oil and salt and pepper to taste.
  8. Pour over the salad and add the mandarins. Toss gently.
  9. Garnish with goat cheese if desired before serving.
  10. To make ahead: Wheat berries can be cooked and refrigerated for up to 2 days or freeze well for a month. Make the salad just before serving for best results.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/wheat-berry-salad/