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  • Serves 4
  • Serving size: ¼ of recipe
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Perfect for potlucks, picnics, and packed lunches, this simple salad mixes tender-chewy wheat berries with crunchy celery, zesty green onions, and sweet-tart dried cranberries. Wheat berries are one of the heartiest whole grains around, so they take some time to cook. If you want something faster (and gluten-free), substitute quinoa or millet for the wheat berries.

By Del Sroufe,

Last Updated:

Ingredients

  • 2½ cups wheat berries, soaked overnight
  • ¼ cup plus 2 tablespoons apple cider vinegar
  • ¼ cup brown rice syrup
  • 2 celery stalks, thinly sliced
  • ½ cup chopped green onion (white and green parts)
  • 2 tablespoons minced tarragon
  • 1 Bosc pear, cored and diced
  • ½ cup fruit-sweetened dried cranberries
  • Salt and freshly ground black pepper to taste

Instructions

  • Bring 5 cups water to a boil in a medium saucepan and add the wheat berries. Return to a boil over high heat, reduce the heat to medium, cover, and cook until the wheat berries are tender, about 1¾ hours. Drain the excess water from the pan and rinse the berries until cool.
  • Combine all the other ingredients in a large bowl. Add the cooled wheat berries and mix well. Chill for 1 hour before serving.
Nutritional Information:

Per serving (¼ of recipe): 334 calories, 74 g carbohydrates, 9.7 g protein, 1.6 g total fat, 0.2 g saturated fat, 0 g cholesterol, 171 mg sodium, 9.8 g fiber, 29 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (1)

(5 from 1 vote)

Recipe Rating

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Maggie

This was delish! I had never used tarragon prior to making this recipe and was a little nervous because the scent of it reminds me a little bit of black licorice (which I really don’t like), but it ended up really adding something special to this salad. Printed this recipe to add to my rotation. Thanks!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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