pear walnut wheat berry salad

Ingredients

• Servings: 6
• 7 cups water
• 2 cups wheat berries
• 1/2 cup chopped walnuts
• raspberry vinaigrette:
• 1/2 cup canola oil
• 1/2 cup raspberry vinegar
• 1/2 cup raspberry preserves
• 2 teaspoons dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• salad:
• 1 firm pear, cored and diced
• 1/2 cup crumbled gorgonzola cheese
• 1/2 cup dried cranberries
• 3 green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• 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.
• preheat oven to 375 degrees f (190 degrees c). spread walnuts a baking sheet.
• bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. remove pan from oven and cool.
• whisk canola oil, raspberry 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.
• 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.