Pear Walnut Wheat Berry Salad recipe

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Ingredients

7 cups water
2 cups wheat berries
½ cup chopped walnuts
½ cup canola oil
½ cup raspberry wine vinegar
½ cup raspberry preserves
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
1 firm pear, cored and diced
½ cup crumbled Gorgonzola cheese
½ cup dried cranberries
3 green onions, chopped

Nutrition Info

622.5 calories
carbohydrate: 82 g
cholesterol: 15 mg
fat: 30.2 g
fiber: 10.3 g
protein: 12.9 g
saturatedFat: 4.7 g
servingSize: -
sodium: 194.3 mg
sugar: 27.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.

  2. Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.

  3. Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.

  4. Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.

  5. Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture, toss to coat. Refrigerate for flavors to blend, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand.

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