2 cups cooked wheat berries (recipe below will yield 2 cups...make beforehand)
1/2 cup toasted pecans or walnuts, coarsely chopped
1/3 cup dried cranberries
1 large granny smith apple, cored and diced
3 Tbsp vinegar
1 Tbsp honey
1/4 tsp black pepper
3 Tbsp vegetable oil
1/4 tsp salt
Finely grate the zest from the orange into a large serving bowl. Juice the orange into a small separate bowl and toss in the cranberries. Let the mixture sit at room temperature for 20 minutes. Mix the cooked wheat berries (recipe below), diced apple, and pecan halves in with the orange zest. Drain the cranberries, reserving the juice, and toss them in to the wheat berry mixture. Mix the reserved orange juice, vinegar, oil, honey, salt and pepper. Pour over the salad and mix well. Cover and refrigerate for at least an hour to blend flavors.
Basic Cooked Wheat Berries:
2/3 cup wheat
4 cups water
1 tsp salt
Place in 4-6 quart slow cooker. Turn on high and cook for 3-4 hours or until the wheat is chewy. You could cook it overnight on low. The wheat can be refrigerated for 3 days or up to 2 months in the freezer.
I was a little hesitant to try this salad because it is so different from the salads I would normally make. However, I was pleasantly surprised. It was so good and satisfying. The wheat adds a different, chewy texture. And the combination of the orange and cranberry is tangy goodness. Greg loved it too and took the leftovers to work the next day. 4 stars.