An Edible Mosaic™

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Home » Type » Salads » Bean Salads » Wheat Berry Salad with Fruity Vinaigrette

Wheat Berry Salad with Fruity Vinaigrette

July 9, 2012 by Faith 15 Comments

I had this salad for lunch four days in a row last week, and now that it’s gone I’ve been craving it.  It’s the sort of thing I could eat once a day all summer long and not get sick of.  Not only is it healthy, satisfying, and incredibly delicious, but it keeps amazingly well in the fridge all week (there’s nothing better than making lunch once and being set for four days…I think I’m going to make a double batch next time and be set with my hubby’s lunches too).

But its addictive deliciousness is what keeps me coming back for more.  The secret to how good it is?  There’s a couple actually.  The first is the savory/sweet combo, especially from the scallions and dried cherries in this salad.  Don’t skimp on either.  The second secret is the wheat berries.

Wheat berries are a whole grain with a high protein content and a good amount of fiber.  They take an hour to cook, but they just about cook themselves, requiring only an occasional stir.  The payoff is so worth the hour cook time, especially since they hold up well and can be used for healthy lunches all week long.  And did I mention how delicious they are?  They’re chewy with a slightly nutty flavor…all I can say is try them.  You will probably find a favorite new grain.

(More info on wheat berries can be found on Food Network’s Healthy Eats, Live Strong, and Eating Well.

Wheat Berry Salad with Fruity Vinaigrette

Serves 8 as a side dish or 4 for lunch

1 cup wheat berries

1/2 teaspoon salt

4 cups water

1 (15 oz) can pinto beans, rinsed and drained

1 red bell pepper, diced

1 bunch (about 6 medium) scallions (white and green parts), thinly sliced

3 tablespoons dried cherries, chopped

Fruity Vinaigrette (recipe below)

2 tablespoons coarsely chopped walnuts (optional, for garnish)

4 tablespoons crumbled feta or goat cheese (optional, for garnish)

Add the wheat berries, salt, and water to a medium pot; bring up to a boil, then cover the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring occasionally.  Drain, rinse under cold running water, and drain again.

Toss together the wheat berries, beans, red bell pepper, scallions, cherries, and Fruity Vinaigrette in a large bowl.  Right before serving, top the salad with walnuts and cheese, if using.

Fruity Vinaigrette

6 tablespoons olive oil

2 tablespoons peach balsamic vinaigrette

1 tablespoon lemon juice

2-3 teaspoons honey (more or less to taste)

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/8 teaspoon black pepper

Whisk together all ingredients for vinaigrette.

Filed Under: Bean Salads Tagged: Fruity Vinaigrette, Healthy Packed Lunches, Lunch that keeps well in the fridge for a week, Recipes, Salads, Wheat Berries, Whole Grains

Comments

  1. nancy at good food matters says

    July 13, 2012 at 4:10 pm

    I can easily understand why you would never tire of this healthy summer salad. We have been getting lots of juicy peaches lately, and I have pureed some into vinegar–which would work great for your fruity dressing!

    Reply
  2. Jean (Lemons and Anchovies) says

    July 10, 2012 at 9:41 pm

    This salad is a winner from every angle. I love the nuts, cheese, the wheat berry (haven’t had it in a while) and of course the vinaigrette that brings it all together. This would be the perfect make ahead dish to enjoy at work for lunch during the week. I will try this.

    Reply
  3. [email protected]'s Recipes says

    July 10, 2012 at 9:33 am

    My type of food. Healthy and tasty.

    Reply
  4. Mary @ mary mary quite contrary says

    July 9, 2012 at 9:36 pm

    Wheat berries need their own advertising ! Not too many people know about them, or their benefits, not to mention how versatile and delicious they are. I love this salad and the dressing is right up my alley ! Thanks for another dose of summer munching !

    Reply
  5. Reeni says

    July 9, 2012 at 7:58 pm

    This is just the type of salad I like eating for lunch too! Filled with sweet and savory flavors – the feta and walnuts seal the deal for me.

    Reply
  6. Blond Duck says

    July 9, 2012 at 7:31 pm

    I’ve never had wheat berries.

    Reply
  7. Heidi @ Food Doodles says

    July 9, 2012 at 5:16 pm

    I love wheat berries :D The chewiness is awesome, isn’t it? Your salad looks delicious :)

    Reply
  8. Nancy-SpicieFoodie says

    July 9, 2012 at 4:24 pm

    I can see why you ate the salad so many days in a row. Now I’m craving it too. It’s perfect for the summer heat. Actually during the summer I could eat salads like yours during the whole season. Thanks for sharing Faith:)

    Reply
  9. Jeanette says

    July 9, 2012 at 1:57 pm

    Faith – I love everything about this salad, especially that fruit vinaigrette. Would love to have a batch of this in my fridge for 4 days too.

    Reply
  10. Jenn and Seth (@HomeSkilletCook) says

    July 9, 2012 at 1:21 pm

    beautiful salad and such a delicious vinaigrette!

    Reply
  11. Girlnapurpledress says

    July 9, 2012 at 12:45 pm

    I must admit, I don’t think that I’ve had the pleasure of eating wheat berries before. They sound good and your salad looks delicious for a week day lunch meal. I love trying new things, so must look this up!

    Reply
  12. Alyssa (Everyday Maven) says

    July 9, 2012 at 11:52 am

    That looks delicious Faith – I love wheat berries!

    Reply
  13. Katrina @ Warm Vanilla Sugar says

    July 9, 2012 at 5:25 am

    This sounds positively scrumptious! Love it!

    Reply
  14. Rosa says

    July 9, 2012 at 5:16 am

    What a beautiful salad! That vinaigrette is delightful.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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