(This recipe first appeared in the October print edition of the Hendersonian.)
Although you can prepare this salad anytime during the year, I always think of this as a fall salad. Cranberries are a seasonal favorite of mine. I originally ate a salad similar to this at a cafe’ in Louisville years ago. I enjoyed it so much, I recreated it.
Wheat berries are usually found in bulk food sections of the grocery store with other grains. If you can’t find wheat berries, farro or quinoa could be substituted. This is a great side for turkey sandwiches the day after Thanksgiving.
Wheat Berry Salad
Salad:
1 cup dry wheat berries
3/4 cup edamame
1/2 cup dried cranberries
3 scallion/green onion, sliced
1 celery stalk, diced
Vinaigrette:
1/4 cup walnut oil
1/4 cup white wine vinegar
1/2 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
Rinse and drain the wheat berries. Pour into a soup pot or saucepan and add water to an inch over the wheat berries. Let the wheat berries soak in the refrigerator for 3 to 5 hours to reduce cooking time. Add an additional 2 cups of water when it is time to cook the wheat berries. Bring to a boil and cook uncovered for 30 minutes or until tender. Drain and let cool.
While wheat berries are cooking, prepare and combine edamame, cranberries, onion and celery. In a serving bowl combine the cooled wheat berries, edamame, cranberries, onion, celery. Prepare vinaigrette. Toss into salad just before serving.
Notes: Soaking the wheat berries is not required, but will reduce cooking time. It you don’t soak them, cooking time could be as long as an hour or more. Other dried fruits such as raisins, blueberries, or cherries can be substituted for dried cranberries. Sunflower seeds would make an interesting addition. I used frozen edamame and prepared the amount needed for the recipe while the wheat berries were cooking.
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Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She also appears on CW7’s Daybreak Extra’s Joe’s Kitchen and is a contributor to Kentucky Monthly. You can follow her on Instagram @thekitchentransition and now on Facebook at The Kitchen Transition.
