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Wheat Berry Salad

Updated: Jul 27, 2023

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


  1. 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.

  2. Toast the nuts in a medium-dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

  3. 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

Wheat Berry Salad
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