Wheatberry Salad with Turkey and Cranberries

  • Yield: 10 servings


2cups wheatberries
4quarts water
1cup diced celery
1pound roughly chopped smoked turkey or rotisserie chicken
1-- tart apple, such as Northern Spy or Granny Smith, peeled, cored and diced (about 1 cup)
4-- green onions, thinly sliced
1cup dried cranberries
1cup chopped pecans
3tablespoons walnut or corn oil
2tablespoons cider vinegar
2teaspoons Worcestershire sauce
1teaspoon Dijon mustard
1tablespoon chopped fresh sage, or 1 teaspoon dried
2teaspoons fresh thyme leaves, or 1/2 teaspoon dried
1teaspoon salt
1/2teaspoon coarsely ground black pepper


  1. Place wheatberries in a large pot; add water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool.
  2. Place wheatberries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature. Serves 10.

Recipe by Bruce Weinstein and Mark Scarbrough.


Nutritional Info *per serving

  • Calories 392
  • Fat 19g
  • Cholesterol 36mg
  • Sodium 712mg
  • Carbohydrate 36g
  • Fiber 7g
  • Protein 19g