Harvest Wheatberry Salad

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings


2cups uncooked wheat berries
1cup pumpkin seed kernels
1cup chopped apples
1/2cup chopped dried apricots
1/2cup dried cranberries
1cup finely chopped parsely
Ginger Ale Vinaigrette:
1/2cup ginger ale
3tablespoons apple cider vinegar
1/2teaspoon salt
1/2teaspoon black pepper
1/2teaspoon ground nutmeg
1/2teaspoon ground cinnamon
2tablespoons extra-virgin olive oil
2tablespoons lemon juice


  1. To prepare salad, put wheatberries into a large bowl, cover with at least 2 inches of water and set aside to soak at least 1 hour. Drain well.
  2. Put 7 cups water into a medium pot and bring to a boil. Add wheatberries, reduce heat and simmer, uncovered, until thoroughly cooked about 40 minutes. (Wheatberries retain a firm, chewy texture when cooked.) Drain and let cool.
  3. Transfer wheatberries to a large bowl. Add pumpkin seeds, apples, apricots, cranberries and parsley.
  4. To prepare dressing, combine all ingredients in a small bowl. Whisk well. Add to salad ingredients and mix well.

Recipe by Chef Steve Petusevsky.

Nutritional Info *per serving

  • Calories 390
  • Fat 15g
  • Cholesterol 0mg
  • Sodium 160mg
  • Carbohydrate 52g
  • Fiber 7g
  • Protein 13g