Updated: Jul 27
Servings: 6 Total time: 1 hour 15 min
1 cup dry wheat berries
1/3 cup walnuts, unsalted, chopped
2 Tbsp pistachios, unsalted, chopped
1/4 cup dried cranberries or cherries, chopped
1/4 cup dried apricots, chopped
2 scallions, white and green parts, chopped
1 medium tart apple, such as granny smith or pink lady, diced
2 Tbsp parsley, chopped
3 Tbsp extra virgin olive oil
1 lemon, juiced and zested
1 tsp dijon mustard (optional)
1/4 tsp kosher salt
1/2 tsp ground black pepper
In a large pot, combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool.
Toast the nuts in a medium-dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine cooled wheat berries, nuts, dried fruit, scallions, apple, parsley, olive oil, dijon, and lemon. Season, to taste, with salt and pepper.
More Flavor: Add a garlic clove or try different seasonings, like garlic or onion powder.
No Lemon: Use the zest and juice of an orange or 2 Tbsp of apple cider vinegar or white balsamic vinegar.
Nuts & Dried Fruit: Sub walnuts and pistachios for almonds or pecans. Use whatever dried fruit you have.
Greens: Add 1 cup of baby kale or arugula.
More Crunch: Add a stalk of celery.
Leftovers: Salad keeps well for 3-4 days refrigerated.
More Protein: Add tofu or chicken.
Image Credit: Uproot Kitchen