Wheat Berry Salad with Cranberries, Pecans and Goat Cheese
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.
Ingredients
- 2 cups wheat berries
- 7 cups cold water
- 1 tsp. salt
- 1/3 cup orange juice
- 1/2 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
Instructions
- 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.
- Meanwhile toast the pecan halves in a 325F oven for about 5 min. or until fragrant, watching carefully.
- Mix cranberries with the orange juice and let sit for 15 min.
- Combine the cooled wheat berries with the pecans and blueberries.
- Drain the orange juice from the cranberries but reserve the juice for the dressing.
- Add the cranberries to the salad and toss well.
- In a small bowl whisk together the reserved orange juice with the vinegar, olive oil and salt and pepper to taste.
- Pour over the salad and add the mandarins. Toss gently.
- Garnish with goat cheese if desired before serving.
- 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.
Nutrition
Serving: 1Calories: 435kcalCarbohydrates: 67gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 18mgSodium: 964mgFiber: 8gSugar: 22g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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