Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
6 servings (serving size: 1 cup)

Make this salad in advance so the flavors have time to mellow. This salad is high in fiber, flavorful, filling and easy to pack.

How to Make It

Step 1

Combine water and wheat berries in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain and rinse with cold water.

Step 2

Combine shallots and next 6 ingredients (shallots through salt) in a large bowl. Let stand 30 minutes.

Step 3

Add wheat berries, cranberries, and remaining ingredients to vinaigrette, and toss to combine. Chill at least 4 hours or overnight.

Ratings & Reviews

sbc1023's Review

October 10, 2012
I made this as part of a backstage buffet I prepared for perfomers at a local concert. I did a little changing to use what I had. That meant using a chopped sweet onion instead of shallots;switching strawberry balsamic vinegar for the raspberry and balsamic vinegars, and adding a squirt of honey because my cranberry juice was unsweetened and very tart. Also, I used the fried fruits I had on hand, namely apricots, cranberries and figs. I diced up the apricots and figs. The end result was quite tasty, which shows that this is a very flexible and forgiving recipe!!

nhgirl25's Review

June 04, 2011
Great substitute for traditional summer salads. A bit expensive to get all the ingredients but worth the money.

TsKitchen's Review

September 05, 2010
cooked wheat berries in pressure cooker (1 C berries + 3.5 C chicken stock (or water) for 1 hr.) to save time. Family loved it and I'd like to try dried cranberries next time.

annenorman's Review

March 28, 2010
I am giving this 5 stars but I am going to tweak it just a little. First of all, I soaked the wheat berries over night then boiled them. I kept testing them until I was satisfied with their texture. I am going to add another 1/2 to 1 cup of wheatberries. I found it a tad sweet and that could be because the cranberry juice, the cherries and the craisins I have are all sweetened. I am going to use pecans the next time I make it just to experiment. I also found the shallots slightly sharp but I'm kind of whimpy that way. It is so nutritious and delicious. I have been looking for good carbs and this is fantastic. It even has some great protein as well. You could cut the cheese out if you are going for less fat/cholesterol but you'll also cut some protein. It's so flavorful you probably wouldn't miss it. This will definitely have a permanent place in my repertoire. It is going to be a easter salad for us this year.

mommathomas6's Review

March 26, 2010
This is fabulous made just as directed. The wheat berries have a nice crunch, and so healthy too. A new favorite.

EllenDeller's Review

August 17, 2009
This is absolutely fabulous. I substituted walnut oil for regular veg. oil to underscore the nutty flavor and used smoked gouda as another reviewer suggested!. What a great combination! Served with chicken sausage and some steamed brussel sprouts, and the flavors went together beautifully.

ADDChef's Review

July 16, 2009
This is one of my favorite recipes by far. I have been making this for years. It's great for camping, road trips, day hikes. Because of the ingredients you don't have to refrigerate it if you have it with you for a day or so... Very filling and delicious. Sometimes I add garlic scapes from my garden too. Very simple to make as well. I don't always find currants so sometimes I just sub in more cranberries instead. I also find the light gouda at Trader Joes and use that to lighten the fat a bit.