📝 About This Recipe
This vibrant salad is a celebration of texture and wholesome grains, featuring chewy, nutty wheat berries paired with the tart snap of dried cranberries. Inspired by the rustic flavors of the American Northeast, it balances earthy undertones with a bright, citrus-infused maple vinaigrette and the crunch of toasted pecans. It is a resilient dish that actually improves as it sits, making it the perfect sophisticated side for holiday feasts or a protein-packed meal prep option.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Hard red wheat berries (rinsed thoroughly)
- 4 cups Water or vegetable broth (for boiling)
- 1 teaspoon Kosher salt (for the cooking water)
The Salad Mix-ins
- 3/4 cup Dried cranberries (sweetened or unsweetened)
- 1/2 cup Pecans (halves or large pieces, toasted)
- 3 pieces Green onions (thinly sliced, both white and green parts)
- 2 stalks Celery (finely diced for crunch)
- 1/2 cup Flat-leaf parsley (freshly chopped)
- 1/2 cup Feta cheese (crumbled, optional for creaminess)
Maple-Cider Vinaigrette
- 1/3 cup Extra virgin olive oil (high quality)
- 3 tablespoons Apple cider vinegar (unfiltered preferred)
- 1 tablespoon Pure maple syrup (Grade A)
- 1 teaspoon Dijon mustard (for emulsification)
- 1 teaspoon Orange zest (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the wheat berries in a fine-mesh sieve under cold running water until the water runs clear to remove any excess starch or dust.
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2
In a large heavy-bottomed pot, combine the wheat berries, 4 cups of water (or broth), and 1 teaspoon of salt. Bring to a rolling boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. Cook for 50-60 minutes, or until the grains are tender but still have a pleasant, firm 'pop' when bitten.
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4
While the grains cook, place the pecans in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until they are fragrant and slightly darkened. Remove from heat and chop roughly.
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5
Prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, orange zest, and black pepper in a small bowl until creamy and emulsified.
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6
Once the wheat berries are done, drain any excess liquid through a colander. Let them sit in the colander for 5 minutes to steam-dry slightly.
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7
Transfer the warm wheat berries to a large mixing bowl. Pour half of the dressing over the warm grains; this allows them to absorb the flavors more deeply than if they were cold.
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8
Allow the grains to cool to room temperature, stirring occasionally to prevent clumping.
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9
Add the dried cranberries, diced celery, sliced green onions, and chopped parsley to the bowl with the cooled wheat berries.
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10
Pour the remaining dressing over the salad and toss thoroughly to ensure every grain is coated.
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11
Gently fold in the toasted pecans and crumbled feta cheese (if using) just before serving to maintain their texture.
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12
Taste and adjust seasoning with an extra pinch of salt or a splash of vinegar if the flavors need brightening.
💡 Chef's Tips
For the best flavor, make the salad 2-4 hours in advance to let the grains marinate. If you are short on time, soaking the wheat berries overnight can reduce cooking time to 30 minutes. Substitute walnuts or toasted pumpkin seeds (pepitas) if you have a pecan allergy. Ensure you don't overcook the grains; they should be 'al dente' like pasta, not mushy. Use a microplane for the orange zest to get the fragrant oils without the bitter white pith.
🍽️ Serving Suggestions
Pair with roasted chicken or turkey for a classic autumnal meal. Serve alongside a bowl of creamy butternut squash soup. Enjoy as a hearty vegetarian lunch over a bed of fresh baby arugula. Pairs beautifully with a crisp, dry Riesling or a hard apple cider. Add sliced roasted pears or apples on top for an extra seasonal touch.