Best Red Berry Fruit Salad Recipes

WHEAT BERRY SALAD WITH RED FRUIT

Wheat Berry Salad With Red Fruit image

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette-a winning combination. A perfect side dish to take to a potluck or simply serve it over a bed of peppery arugula for vegan lunch. Recipe from Eating Well March/April 2007. (Cooking time is resting time). If you wish to sweeten your salad up a bit but don't have Agave, feel free to sub 1 T of honey. Also of note, I have made this with a peach and 2 apricots instead of the grapes and apple (thereby making this wheat berry salad with ORANGE fruit) and it is delightful!!!! This salad is even better on day 2, so it's a great make ahead recipe.

Provided by januarybride

Categories Grains

Time 55m

Yield 6 cups, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup freshly squeezed orange juice (the juice of 1 orange)
1/3 cup dried cranberries (dried cherries are even better in my opinion)
10 chopped red grapes (optional)
3 cups cooked wheat berries
1 large fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and coarsely chopped
3 tablespoons raspberry vinegar (feel free to use Blueberry Pomegranate Infused Red Wine Vinegar)
2 tablespoons extra virgin olive oil
1 teaspoon agave nectar (optional)
1/4 teaspoon salt (I only use a pinch)
1/4 teaspoon fresh ground pepper (I use lemon pepper)

Steps:

Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently.
Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat.
Refrigerate for at least 30 minutes to allow the flavors to combine.
Serve cold or at room temperature.

RED BERRY FRUIT SALAD

Red Berry Fruit Salad image

Provided by Katie Lee Biegel

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup blackberries, halved
1 cup pitted bing cherries, halved
1 cup raspberries
1 cup strawberries, sliced
1 tablespoon minced fresh mint

Steps:

Mix the blackberries, cherries, raspberries, strawberries and mint, and serve.

Nutrition Facts : Calories 68 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 2 grams, Sugar 10 grams

WHEAT BERRY AND RED FRUIT SALAD

Wheat Berry and Red Fruit Salad image

Number Of Ingredients 1

Ingredients

1 dash blah

Steps:

Combine 3 cups of the cooked wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. (Refrigerate the extra cooked wheat berries for up to 2 days or freeze for up to 1 month.) Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with 1/4 teaspoon salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature. TIPS & NOTES Make Ahead Tip: Cover and refrigerate the cooked wheat berries for up to 2 days or freeze for up to 1 month; refrigerate the prepared salad for up to 1 day. Tips: Wheat berries are whole, unprocessed grains of wheat. Varieties (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent-you may find them labeled "hard red winter wheat" without the words "wheat berries." Find them in natural-foods markets and online at kingarthurflour.com. To toast pecan halves, spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. NUTRITION Per serving: 316 calories