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Cherry Winter Wheat Berry Salad Recipe

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4.2 from 71 reviews

This Cherry Winter Wheat Berry Salad is a vibrant, nutrient-packed dish that perfectly balances nutty wheat berries, sweet dried cherries, and tangy blue cheese. Toasted almonds and sautéed onions add depth and texture, while a bright apple cider vinaigrette ties all the flavors together. Ideal as a hearty lunch or a flavorful side, it’s a refreshing way to enjoy whole grains and fresh greens during chilly months.

  • Total Time: 41 minutes
  • Yield: 4 servings

Ingredients

Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon maple syrup
  • 1/2 to 1 small clove garlic (grated)
  • 1/4 teaspoon Dijon mustard
  • Black pepper to taste
  • 1/4 cup extra light olive oil

Salad

  • 1½ to 2 cups cooked winter wheat berries
  • 1/3 cup sliced almonds
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 1 teaspoon chopped thyme leaves
  • 1/2 cup sliced celery
  • 1/3 cup dried cherries
  • 2 ounces crumbled blue cheese
  • 2 tablespoons minced parsley
  • 5 ounces power greens salad blend
  • Fresh pitted and halved cherries for topping (amount as desired)

Instructions

  1. Prepare the Vinaigrette: In a small jar, combine the apple cider vinegar and kosher salt. Whisk until the salt dissolves completely. Add maple syrup, grated garlic, Dijon mustard, black pepper, and extra light olive oil. Whisk thoroughly until the dressing is emulsified and smooth.
  2. Cook the Wheat Berries: Rinse 1 cup red winter wheat berries under cold water until the water runs clear. Place the rinsed wheat berries and 2 1/2 cups water into a rice cooker and cook using the brown rice setting, approximately 30 to 40 minutes, until tender. Spread the cooked wheat berries on a large plate to cool.
  3. Toast the Almonds: In a dry skillet over medium-low heat, toast the sliced almonds until golden and fragrant. Transfer almonds to a clean dish to cool.
  4. Sauté Onions and Thyme: In the same skillet, melt butter over medium to medium-low heat. Add the diced yellow onion and a pinch of salt. Cook for 8 to 10 minutes until the edges begin to turn light golden brown. Stir in chopped thyme leaves and cook for an additional minute. Remove from heat and let cool.
  5. Assemble the Salad: In a large mixing bowl, combine the cooled wheat berries, toasted almonds, sautéed onions with thyme, sliced celery, dried cherries, crumbled blue cheese, and minced parsley. Toss everything gently to mix.
  6. Add Greens and Toss: Add the power greens salad blend to the bowl and toss the salad once more to evenly distribute all ingredients.
  7. Serve: Transfer the salad to a large serving bowl or platter. Top with fresh pitted and halved cherries. Drizzle desired amount of the vinaigrette over the top just before serving.

Notes

  • Cooking wheat berries in a rice cooker ensures even cooking and frees up stovetop space.
  • Extra light olive oil is used for a milder flavor and lighter dressing texture.
  • Adjust garlic quantity based on your preference for pungency.
  • For a vegan version, omit the butter and blue cheese or substitute with vegan alternatives.
  • To speed up preparation, wheat berries can be cooked ahead and refrigerated for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 31 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cherry-winter-wheat-berry-salad-recipe/