This salad offers the perfect balance of texture and flavor. The nutty chew of wheat berries pairs beautifully with the sweetness of cherries and the crunch of toasted nuts. It’s make-ahead friendly, packed with fiber and nutrients, and ideal for meal prep. Whether served at a holiday gathering or enjoyed as a weekday lunch, it’s both comforting and refreshing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
wheat berries dried cherries celery, finely chopped red onion, finely diced fresh parsley, chopped toasted pecans or walnuts feta cheese (optional) olive oil red wine vinegar or apple cider vinegar Dijon mustard honey or maple syrup salt black pepper
Directions
Rinse the wheat berries under cold water.
In a medium pot, combine wheat berries with plenty of water and bring to a boil. Reduce to a simmer and cook for 45–60 minutes, or until tender but still chewy. Drain and let cool completely.
In a large bowl, combine the cooled wheat berries, dried cherries, celery, red onion, parsley, and toasted nuts.
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Gently fold in feta cheese if using.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Taste and adjust seasoning as needed.
Add Fresh Greens: Toss in baby spinach or arugula for extra freshness.
Citrus Twist: Add orange zest and a squeeze of fresh orange juice to the dressing.
Protein Boost: Stir in cooked chickpeas or grilled chicken for a more filling main dish.
Nut-Free Option: Replace nuts with roasted sunflower seeds or pumpkin seeds.
Vegan Version: Omit feta or substitute with a plant-based cheese alternative.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it ideal for meal prep. If the salad seems dry after refrigeration, add a small drizzle of olive oil or a splash of vinegar before serving. This salad is not recommended for freezing, as the texture of the wheat berries and vegetables may change.
FAQs
What are wheat berries?
Wheat berries are whole, unprocessed wheat kernels that retain their bran, germ, and endosperm, making them highly nutritious and chewy.
Can I cook wheat berries in advance?
Yes, cooked wheat berries can be refrigerated for up to 5 days and used as needed.
Can I use fresh cherries instead of dried?
Fresh cherries can be used, but they will provide a juicier and less concentrated sweetness than dried cherries.
How do I know when wheat berries are done cooking?
They should be tender with a pleasant chew, similar to farro or barley.
Is this salad served warm or cold?
It’s best served chilled or at room temperature.
Can I make this gluten-free?
Wheat berries contain gluten, so substitute with gluten-free grains like quinoa or brown rice if needed.
What herbs pair well with this salad?
Parsley works beautifully, but fresh mint or dill can also add a bright touch.
Can I add roasted vegetables?
Yes, roasted butternut squash or sweet potatoes complement the flavors nicely.
Does the salad travel well?
Yes, it holds up very well, making it perfect for potlucks and packed lunches.
Can I reduce the sweetness?
You can reduce the amount of dried cherries or omit the honey in the dressing.
Conclusion
Cherry Winter Wheat Berry Salad is a wholesome, flavorful dish that combines nutty grains, sweet cherries, and crisp vegetables in a bright vinaigrette. It’s versatile, satisfying, and perfect for both everyday meals and special occasions. Make it ahead, customize it to your taste, and enjoy a nourishing salad packed with texture and flavor.
Cherry Winter Wheat Berry Salad is a hearty and nutritious grain salad made with chewy wheat berries, sweet dried cherries, crunchy toasted nuts, fresh herbs, and a tangy Dijon vinaigrette. This wholesome winter wheat berry salad is perfect as a make-ahead side dish, plant-based main course, or holiday salad packed with fiber, texture, and bright flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 35 minutes
Yield:6 servings
Category:Salad
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 cup wheat berries
¾ cup dried cherries
½ cup celery, finely chopped
¼ cup red onion, finely diced
¼ cup fresh parsley, chopped
½ cup toasted pecans or walnuts
½ cup feta cheese (optional)
¼ cup olive oil
2 tablespoons red wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey or maple syrup
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Rinse wheat berries thoroughly under cold water.
In a medium pot, combine wheat berries with plenty of water and bring to a boil.
Reduce to a simmer and cook for 45–60 minutes, until tender but still pleasantly chewy.
Drain well and allow to cool completely.
In a large bowl, combine cooled wheat berries, dried cherries, celery, red onion, parsley, and toasted nuts.
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper.
Pour dressing over the salad and toss to coat evenly.
Gently fold in feta cheese if using.
Refrigerate for at least 30 minutes before serving. Adjust seasoning as needed
Notes
Cook wheat berries in advance for easy meal prep.Toast nuts lightly to enhance their flavor.Add a splash of olive oil before serving if the salad absorbs too much dressing.Orange zest or fresh herbs like mint can brighten the flavor.
