Wheat berry salad is a delicious and healthy dish that can be enjoyed as a main course or a side. Made with whole wheat berries, pomegranate seeds, and a variety of other fresh ingredients, this salad is packed with flavor and nutrients. With so many different ways to customize the recipe, it's easy to create a salad that everyone will love.
Let's cook with our recipes!
WHEAT BERRY SALAD
Provided by Ellie Krieger
Categories side-dish
Time 1h38m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 9
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 walnuts 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.
CRANBERRY-PECAN WHEAT BERRY SALAD
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
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 AND TOMATO SALAD
Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, salads and dressings, main course, side dish
Time 2h30m
Yield Serves six
Number Of Ingredients 12
Steps:
- Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
- While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
- After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams
WHEAT BERRY SALAD
This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.
Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.
WHEAT BERRY BOWL WITH SAUSAGE AND POMEGRANATE
Cooked a big batch of grains on Sunday? Congratulations-you're halfway to a weeknight dinner.
Provided by Jenny Rosenstrach
Yield 4 servings
Number Of Ingredients 13
Steps:
- Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
- Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8-10 minutes. Transfer to a medium bowl with a slotted spoon.
- Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za'atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
- Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
- Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za'atar.
APPLE, POMEGRANATE AND WHEAT BERRY SALAD
The pomegranate and mint give this healthy salad a festive look. Cook time does not include the chill time.
Provided by Debbwl
Categories Grains
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water.
- Place in a large heavy saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 1 hour. Drain and rinse.
- Whisk together the orange juice, oil, honey, grated orange rind, salt and pepper.
- Toss together wheat berries, chopped apple, pomegranate seeds, mint and dressing.
- Refrigerate for at least 30 minutes to allow the flavors to combine.
- Serve cold or at room temperature.
Nutrition Facts : Calories 88.5, Fat 4.8, SaturatedFat 0.7, Sodium 53.2, Carbohydrate 12.3, Fiber 1.9, Sugar 9, Protein 0.6
WHEATBERRY SALAD
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.
WHEAT-BERRY SALAD
This vegetarian dish is refrigerated overnight so the flavors can develop.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl.
- Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss.
- Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to room temperature.
WHEAT BERRY SALAD
Whole grain wheat berries add a nutlike flavor and a pleasantly chewy texture to this vegetable salad - a hearty side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 5
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, soak wheat berries in water 30 minutes.
- Heat berries and water to boiling over high heat. Reduce heat to low; partially cover and simmer 55 to 60 minutes or until wheat berries are tender. Drain; rinse with cold water.
- In small bowl, mix dressing ingredients until well blended.
- In large serving bowl, toss wheat berries, salad ingredients and dressing. Cover; refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 160, Carbohydrate 11 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 2 g, TransFat 0 g
WHEAT BERRY SALAD
Categories Salad Onion Side Vegetarian Quick & Easy Summer Vegan Dill Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- Cook wheat berries in a 4-quart pot of boiling water (not salted), uncovered, until tender, 1 to 1 1/4 hours. Drain in a large sieve and rinse under cold water to cool, then drain well.
- Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Add wheat berries, onion, and dill and stir to coat well.
WHEAT BERRY SALAD WITH RED FRUIT
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
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you can't find wheat berries, you can substitute another whole grain, such as quinoa, brown rice, or barley.
- To save time, you can cook the wheat berries ahead of time and store them in the refrigerator for up to 3 days.
- If you don't have pomegranate seeds, you can use another type of fruit, such as grapes, cranberries, or raisins.
- To make the salad even more flavorful, try adding a drizzle of olive oil or balsamic vinegar.
Conclusion:
Wheat berry salad with pomegranate is a delicious and healthy salad that is perfect for a summer picnic or potluck. It is packed with fiber, protein, and antioxidants, and it is also a good source of vitamins and minerals. The salad is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give wheat berry salad with pomegranate a try.
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