Best Wheatberry Salad With Dried Cranberries And Goat Cheese Recipes

CRANBERRY-PECAN WHEAT BERRY SALAD

Cranberry-Pecan Wheat Berry Salad image

I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup uncooked wheat berries, rinsed
2 celery ribs, finely chopped
1 medium tart apple, diced
4 green onions, sliced
1 cup dried cranberries
1 cup chopped pecans
DRESSING:
3 tablespoons walnut oil
2 tablespoons cider vinegar
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

Nutrition Facts : Calories 298 calories, Fat 15g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 6g fiber), Protein 5g protein.

WHEAT BERRY SALAD WITH GOAT CHEESE

Wheat Berry Salad With Goat Cheese image

Gleaned from Cooking Light magazine and posted here for safekeeping. Prep time does not include the overnight (8 hour) soak for the wheat berries.

Provided by FolkDiva

Categories Grains

Time 1h20m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 cups wheat berries
2 1/2 cups English cucumbers, chopped
2/3 cup green onion, thinly sliced
1 1/2 cups arugula, chopped and loosely packed
6 tablespoons flat leaf parsley, minced
1 pint grape tomatoes, halved
1 tablespoon lemon, grated rind of
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sugar
2 tablespoons extra virgin olive oil
3/4 cup goat cheese, crumbled (3 ounces)

Steps:

Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes.
Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Nutrition Facts : Calories 66.4, Fat 4.8, SaturatedFat 0.7, Sodium 301.4, Carbohydrate 6.2, Fiber 1.3, Sugar 1.6, Protein 1.2

WHEAT BERRY SALAD WITH CRANBERRIES

Wheat Berry Salad With Cranberries image

Ellie Krieger's recipe from Food Network. It's the closest I can find to the wheatberry salad I've had from the deli at Whole Foods, which is to die for! This has tons of 5 star reviews on FN's website. Posting for safekeeping!

Provided by Raquel Grinnell

Categories Grains

Time 1h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups wheat berries
3/4 cup walnuts or 3/4 cup pecans, chopped
2 stalks celery, finely chopped
1/2 cup dried cranberries, chopped
1 scallion, chopped (white and green parts)
1/2 cup fresh parsley, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice
salt & freshly ground black pepper

Steps:

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 the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

WHEATBERRY SALAD

Wheatberry Salad image

Provided by Ina Garten

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Steps:

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.