Pear Walnut Wheat Berry Salad recipe
All Recipes Salad Grains
Ingredients
- 7 cups water 2 cups wheat berries ½ cup chopped walnuts ½ cup canola oil ½ cup raspberry wine vinegar ½ cup raspberry preserves 2 teaspoons Dijon mustard ¼ teaspoon dried oregano ¼ teaspoon ground black pepper 1 firm pear, cored and diced ½ cup crumbled Gorgonzola cheese ½ cup dried cranberries 3 green onions, chopped
Nutrition Info
- 622.5 caloriescarbohydrate: 82 gcholesterol: 15 mgfat: 30.2 gfiber: 10.3 gprotein: 12.9 gsaturatedFat: 4.7 gservingSize: -sodium: 194.3 mgsugar: 27.7 gtransFat: : -unsaturatedFat: : -
Directions Pear Walnut Wheat Berry Salad
Directions
-
Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.
Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.
Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.
Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.
Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture, toss to coat. Refrigerate for flavors to blend, about 30 minutes.