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Wheat Berry Salad with Apples and Cashews


1 c whole wheat berries

5 c water

3 Tbsp vegetable oil

½ c orange juice

2 Tbsp red wine vinegar

2 tsp ground coriander

½ tsp ground cinnamon

2 Granny Smith apples, cored, and diced

2 Tbsp fresh mint, finely chopped

½ c cashews, toasted, coarsely chopped

1 green onion, minced

1 c dried, sweetened, cranberries feta cheese (optional)


Pick over the wheat berries for any foreign bits, then rinse. Bring wheat berries to a boil, reduce heat, and simmer for 1 hour or more until tender. Drain and cool.

In a small bowl, mix vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside. To wheat berries, add apples, mint, shallots, and cranberries. Toss with dressing to coat. Prior to serving, add roasted cashews. Tip: If you make this salad ahead of time, you will need to add more dressing before serving, as some of the ingredients will absorb the liquid. (Godfrey, Crystal. I Can't Believe It's Food Storage)

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