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May 8, 2020

Cranberry Orange Wheat Berry Salad

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Cranberry Orange Wheat Berry Salad—wheat is cooked in your Instant Pot or slow cooker until it is tender and chewy. Then it’s stirred together with orange zest, dressing, craisins and crunchy apples.  A healthy and surprisingly delicious salad!

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Cranberry Orange Wheat Berry Salad

I have been making this salad for years and although it sounds weird it is seriously so fresh and amazing. I love the combination of textures and flavors. Chewy cooked wheat, crispy apples and orange zest and juice bursting with flavor. Greg is trying to eat healthier and requested this salad yesterday. I made a video to show you exactly how I make it:

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salad with apples and cranberries in a white bowl

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Cranberry Orange Wheat Berry Salad


★★★★★

5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 mintues
  • Cook Time: 35 minutes
  • Total Time: 25 minute
  • Yield: 6–8 servings 1x
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Description

Wheat is cook in the slow cooker or Instant Pot until tender and chewy. The wheat berries are stirred in with orange zest, dressing, craisins and crunchy apples.


Ingredients

Scale
Basic Cooked Wheat Berries:
  • 1 cup uncooked wheat (I use hard white wheat)
  • 4 cups water
  • 1 tsp salt
 Dressing:
  • 1 orange
  • 3 Tbsp vinegar
  • 1 Tbsp honey
  • 1/4 tsp black pepper
  • 3 Tbsp vegetable oil
  • 1/4 tsp salt

For the Salad:

  • 1/3 cup dried cranberries
  • 1 large granny smith apple, cored and diced
  • Optional: 1/2 cup toasted pecans or walnuts, coarsely chopped
 

Instructions

  1. Cook the wheat: Place water, wheat and salt in Instant Pot or slow cooker. Pressure cook for 35 minutes with a 10 minute natural pressure release on high pressure or slow cook on high for 4 hours or until the wheat is chewy. Drain any excess water and add cooked wheat into a medium bowl. Refrigerate until chilled.
  2. Prepare the dressing: Finely grate the zest from the orange into a bowl. Juice the orange into the bowl. Add in the vinegar, oil, honey, salt and pepper and whisk well. Pour the mixture over the wheat berries. 
  3. Add in fruit and nuts: Add in the chopped apples, craisins and optional nuts. Toss to combine. 
  4. Serve: Scoop into bowls and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days. 
 

Notes

Sometimes you can find wheat in the bulk section of your grocery store or buy online*. I have also seen it at my Costco and Winco in big bags or buckets. 

  • Category: Salad
  • Method: Instant Pot or Slow Cooker

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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22 Comments Filed Under: 6 or More Hours, All Recipes, Breakfast, Healthy, Instant Pot, Meatless, Side Dish, Salads, Summer, Slow Cooker

Recommendations

Comments

  1. Esta says

    June 20, 2022 at 2:32 pm

    would farro or pearled CousCous be a good substitution for wheatberry?

    Reply
    • Karen says

      June 20, 2022 at 9:21 pm

      Yes I think either of those would be great!

      Reply
  2. Belinda says

    June 27, 2020 at 1:32 pm

    This grain salad is a keeper — so filling and delicious! And, it really does keep well…on day 4 and the tiny bit left is still delicious and firm. I am thinking massaged raw kale would be a good addition – plus I would use a medium size orange next time. This would be perfect for a picnic or potluck. Thank you for the great instructions. It was your website and YouTube videos that took the fear out of using of the InstaPot.

    Reply
    • Karen says

      June 29, 2020 at 2:56 pm

      Ahhhh thanks Belinda! 😊 I love this one too.

      Reply
  3. Don Haney says

    June 23, 2020 at 1:10 pm

    I made this and it is so good, It is actually addicting for me.
    Thanks!!!

    ★★★★★

    Reply
    • Karen says

      June 24, 2020 at 9:41 pm

      I know! Me too! I love the dressing soooo much.

      Reply
  4. Jane says

    June 2, 2020 at 4:20 pm

    What kind of vinegar should we use?

    Reply
    • Karen says

      June 3, 2020 at 1:46 pm

      I use white but you can also use apple cider vinegar.

      Reply
  5. Jane says

    May 14, 2020 at 3:50 pm

    I think I will try this with quinoa, since I have that in my pantry.

    Reply
    • Karen says

      May 18, 2020 at 3:23 pm

      Sounds like a plan!

      Reply
  6. PamG says

    May 9, 2020 at 12:49 am

    What would a decent substitute be for those of us that would be hospitalized if we consumed the wheat in this recipe? Or does it need the wheat to be wonderful???

    Reply
    • Karen says

      May 11, 2020 at 2:58 pm

      You could use pearl barley or another grain possibly??

      Reply
  7. Valerie says

    May 8, 2020 at 5:14 pm

    this sounds delicious!! my husband makes sourdough bread, and also keeps buckets of wheat berries on hand to grind his own flour…he’ll never miss a cup now and then!! 😀

    Reply
    • Karen says

      May 11, 2020 at 3:00 pm

      You should try it! We love it so much!

      Reply
  8. Tracy D. says

    May 6, 2020 at 8:08 pm

    Found this recipe the other day and made it as I had all of the ingredients already in the fridge. It’s delicious! The craisins soaked in OJ are amazing and add such a lovely freshness to the salad. Very easy to prepare and leftovers hold up well. Thanks – this is a keeper!

    ★★★★★

    Reply
    • Karen says

      May 7, 2020 at 12:19 pm

      Thank you for reminding me about this recipe. I love it and need to make it again soon!

      Reply
  9. Susan says

    January 28, 2017 at 9:49 am

    Where do you purchase the wheat to make the wheat berries?

    Reply
    • Karen says

      January 29, 2017 at 4:31 pm

      I usually find it in the bulk section of the grocery store!

      Reply
  10. sn says

    January 26, 2013 at 5:00 am

    I thought that was what you meant, but just wanted to make sure 🙂 I think it looks scrumptious! I always allowed my wheatberries to sprout and ate them raw in salads…looking forward to giving this a try! Thanks for another great recipe 🙂

    Reply
  11. Karen says

    January 26, 2013 at 2:39 am

    Just cook the wheatberries and then add in the other ingredients and make a cold salad. Sorry that it wasn't clear!

    Reply
  12. sn says

    January 26, 2013 at 12:16 am

    Hi Karen,
    I have a question about the recipe. The top part of the recipe, are the wheatberries in that portion cooked or uncooked?
    Then on the 2nd part of the ingredient you talk about basics for cooking wheatberries…
    Do we do the top part, and then add more wheatberries and water and put everything into a crockpot?
    Or do we just do the basic cooking of wheatberries solo and then take those and add them into the other ingredients to make a cold salad?
    Thanks a bunch 🙂
    Stacy

    Reply
  13. Christa says

    October 21, 2011 at 8:52 pm

    This is super good and healthy. I use craisins instead of cranberries, but thanks for one of the best recipes to use whole wheat!

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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