Wheat Berry Salad with Dried Cranberries and Apricots

Wheat Berry Salad with Dried Cranberries and Apricots

Toasted walnut oil complements the nuttiness of cooked wheat berries in this colorful dried fruit and grain salad.

Cook time: 1 hour
Prep time: 15 minutes


  • 1 cup wheat berries, uncooked
  • 3 cups water
  • 1/8 teaspoon salt
  • 1 can (15-ounces) garbanzo beans, drained
  • 1 cup slivered fresh snow peas
  • 1/2 cup Sun-Maid California Apricots, thinly sliced
  • 1/2 cup Sun-Maid Cape Cod Cranberries
  • 1/4 cup sliced green onion
  • 3 tablespoons toasted walnut oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Directions:

    COOK wheat berries in a large saucepan with 3 cups water and 1/8 teaspoon salt.
    BRING to a boil.
    COVER, reduce heat and simmer 45 to 60 minutes until tender.
    DRAIN any remaining water.
    COMBINE cooked wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onion in a medium bowl.
    WHISK oil, lemon juice, salt and pepper in a small bowl.
    POUR over wheat berry mixture and stir to coat. 
    SERVE room temperature or refrigerate up to 3 days.

    Makes 8 servings.

    Nutrients per Serving: Calories 260; Protein 7g; Fat 7g (Sat. Fat .5g); Carbohydrate 42g; Dietary Fiber 7g; Cholesterol 0mg; Sodium 150mg