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Wheat Berry Cranberry Salad

Tart, sweet, chewy and satisfying. Maybe an accompaniment to Thanksgiving dinner? A few modifications would make it a nice hot stuffing/dressing too.

Source: eatingwell.com (Entered by Lara Rasmussen Anderson)
Serves: 3-4


Ingredients
2 cup wheat berries
7 cup water
1 tsp salt
1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries (craisins)
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted and rough chopped
3 Tbsp raspberry vinegar
3 Tbsp olive oil
1/4 tsp salt
1/4 tsp ground black pepper

Step by Step Instructions
  1. To prepare wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and 1 teaspoon salt.
  2. Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 1 hour. Drain and rinse. Let cool to room temperature. (Makes about 4 1/2 cups.)
  3. To prepare salad: Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
  4. Toast pecan halves by spreading nuts on a baking sheet and baking at 350°F, stirring once, until fragrant, 7 to 9 minutes.
  5. Combine 3 cups of the cooked 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.
  6. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with 1/4 teaspoon 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 over bed of spicy mesclun.

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