⅓ cup dried cranberry
3 cup cooked wheat berries (recipe follows)
1 large Fuji apple, unpeeled, diced
½ cup pecan halves, toasted (see tip) and coarsely chopped
3 Tbsp raspberry vinegar
3 Tbsp extra virgin olive oil
¼ tsp salt
¼ tsp freshly ground pepper
1. Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
2. Combine 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.
3. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. 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.
Tip: To toast pecan halves, spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Related recipe: Cooked Wheat Berries
To Make Ahead: Cover and refrigerate for up to 1 day.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 316
- Calories from fat 126
- Total Fat 14gm 22%
- Sodium 365mg 15%
- Total Carbohydrates 42gm 14%
- Fiber 6gm 24%
- Protein 7gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.