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