Pear Walnut Wheat Berry Salad

This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 623 Calories

Ingredients

• ½ cup chopped walnuts
• ½ cup dried cranberries
• ½ cup raspberry preserves
• ¼ teaspoon ground black pepper
• 7 cups water
• ¼ teaspoon dried oregano
• 3 green onions, chopped
• ½ cup canola oil
• ½ cup crumbled Gorgonzola cheese
• ½ cup raspberry wine vinegar
• 2 teaspoons Dijon mustard
• 2 cups wheat berries
• 1 firm pear, cored and diced

Recipe Instructions

Step 1

Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.

Step 3

Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.

Step 4

Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.

Step 5

Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture; toss to coat. Refrigerate for flavors to blend, about 30 minutes.