Pear Walnut Wheat Berry Salad

Pear Walnut Wheat Berry Salad

Tami Regan 0

"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

1 h 30 m servings 622 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 30.2 g
  • 47%
  • Carbs:
  • 82g
  • 26%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

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.

Reviews

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Awesome salad! Used olive oil instead of canola is a much better alternative

My wife is not a fan of the blue cheeses, so I used crumbled goat cheese with cranberries. Great!

This is really good but I have a wheat berry source and a lot of people don't. My husband loves it!

Very good. Used red wine vinegar and no jam.

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 ...

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