Pear Walnut Wheat Berry Salad Recipe - Allrecipes.com
Pear Walnut Wheat Berry Salad Recipe
  • READY IN hrs

Pear Walnut Wheat Berry Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 30 mins

Directions

  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.
  2. Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.
  3. Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.
  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.
  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.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the vinaigrette. The actual amount of vinaigrette consumed is only a portion of the recipe.
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Reviews More Reviews

Jun 22, 2014

Made this today, and made it with no changes. At first I was leery of adding the mustard to the vinaigrette, especially since that was fantastic on its own, but was very pleased at the depth of flavor it added! I cant wait to make it again, I am sure this will be a regular staple in my menus!

 

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Nutrition

  • Calories
  • 622 kcal
  • 31%
  • Carbohydrates
  • 82 g
  • 26%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 30.2 g
  • 47%
  • Fiber
  • 10.3 g
  • 41%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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