Best 5 Wheatberry Salad With Dried Cranberries And Goat Cheese Recipes

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Wheatberry salad with dried cranberries and goat cheese is a simple, yet delicious and nutritious dish that's perfect for lunch or dinner. Wheatberries, an ancient grain, are packed with fiber, protein, and antioxidants, while dried cranberries add sweetness and tang, and goat cheese provides a creamy richness. With a few simple ingredients and a little bit of time, you can put together a wheatberry salad that's sure to please everyone at your table.

Let's cook with our recipes!

WHEATBERRY SALAD WITH DRIED CRANBERRIES AND GOAT CHEESE



Wheatberry Salad With Dried Cranberries and Goat Cheese image

A wheatberry is the whole wheat kernel. You can grind it to make flour, but if you boil it like a bean, you're left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it. This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette. For a vegan version, omit the goat cheese.

Provided by Tara Parker-Pope

Categories     dinner, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 pound organic red winter wheatberries, rinsed and soaked for several hours or overnight in copious water to cover
Salt and pepper
1 large red onion, diced
3 large carrots, diced
4 stalks celery, diced
2 tablespoons olive oil
1 cup dried cranberries
4 ounces organic goat cheese
3 shallots
1/2 cup red wine vinegar
3 tablespoons honey
3 tablespoons grain mustard
Salt
Pepper
2 tablespoons chopped rosemary
1 1/4 cups blended oil

Steps:

  • Place the wheatberries and their soaking water in a large pot. 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 wheatberries to sit in the hot water for another 15 minutes. Drain and chill.
  • Prepare the vinaigrette. Place all vinaigrette ingredients except oil in food processor or blender. Blend until smooth, then slowly add in oil to emulsify.
  • Sauté the onion, carrot and celery with the olive oil in a sauté pan. When vegetables are soft, remove from the heat and mix with cooked wheatberries. Add dried cranberries and toss with dressing. Season with salt and pepper to taste. Place in serving dish and crumble goat cheese on top.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 29 grams, Carbohydrate 57 grams, Fat 34 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 456 milligrams, Sugar 17 grams, TransFat 0 grams

APPLE, CRANBERRY AND GOAT CHEESE SALAD



Apple, Cranberry and Goat Cheese Salad image

Provided by Celia Barbour

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup pepitas (shelled pumpkin seeds)
1/2 teaspoon olive oil
1/4 teaspoon salt
1/3 cup dried cranberries, chopped if desired
1/4 cup extra virgin olive oil
1 tablespoon apple cider (or raspberry, pear or other fruity) vinegar
Finely grated zest of half an orange, optional
Salt and freshly ground black pepper
1 apple, cored and quartered
1 head lettuce, cored and torn into pieces, or mesclun mix
1 6-ounce log of goat cheese

Steps:

  • Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
  • In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
  • Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 8 grams, TransFat 0 grams

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

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 BERRIES WITH STRAWBERRIES AND GOAT CHEESE



Wheat Berries with Strawberries and Goat Cheese image

Provided by Giada De Laurentiis

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 cups soft white wheat berries, rinsed and drained
4 cups low-sodium chicken broth
4 cups water
1 teaspoon kosher salt
1/2 cup fresh orange juice (from 2 oranges)
1/3 cup extra-virgin olive oil
2 tablespoons orange zest (from 1 large orange)
2 tablespoons agave nectar or honey
1/4 cup fresh mint leaves, packed, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 medium strawberries, hulled and quartered
1/3 cup (4 ounces) crumbled goat cheese
1/2 cup chopped walnuts, toasted (see Cook's Note)

Steps:

  • For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.
  • For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.
  • Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

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

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.

Tips:

  • To save time, use pre-cooked wheat berries or cook them ahead of time and store them in the refrigerator for up to 5 days.
  • If you don't have dried cranberries, you can use raisins or chopped dried cherries instead.
  • For a vegan version of this salad, use a plant-based goat cheese or omit it altogether.
  • To make this salad a heartier meal, add some cooked chicken, salmon, or tofu.
  • This salad is best when served fresh, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

Wheat berry salad with dried cranberries and goat cheese is a delicious and healthy salad that is perfect for lunch, dinner, or a potluck. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of whole grains. The combination of sweet and tangy flavors in this salad is sure to please everyone at your table.

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