Wheat Berry Salad with Walnuts and Dried Cherries: A Textural Symphony

There are certain ingredients that, for me, evoke a sense of deep comfort and satisfying texture. Wheat berries are unequivocally one of them. I remember a particular autumn harvest festival years ago, the air crisp and smelling of woodsmoke and ripe apples. Amidst the bustling stalls, I stumbled upon a vendor selling freshly milled grains, and a sample of their cooked wheat berries, still warm, was offered. It was a revelation – a delightful chewiness, a subtle nutty flavor, that spoke of the earth and honest bounty. That experience sparked a lifelong appreciation, and since then, I’ve found endless joy in transforming these ancient grains into vibrant, satisfying dishes. This particular salad, a nod to Ellie Krieger’s thoughtful approach to wholesome cooking, has become a cherished staple in my repertoire, especially when the days grow shorter and the desire for hearty, yet bright, flavors takes hold.

Recipe Overview

• Prep Time: 15 minutes (plus overnight soaking time)
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes (plus overnight soaking time)
• Servings: 6
• Yields: 6 side dish servings
• Dietary Type: Vegetarian (can be made vegan by omitting optional cheese, if added)

Ingredients

This salad is all about celebrating simple, wholesome ingredients that come together to create a truly delightful experience. The heart of the dish lies in the wonderfully chewy wheat berries, complemented by the crunch of walnuts, the sweet-tart burst of dried cherries, the fresh crispness of celery and scallion, and the bright herbaceous notes of parsley. The dressing is a minimalist’s dream, allowing the natural flavors to shine.

• 1 ½ cups wheat berries
• 8 cups water (for cooking)
• ¾ cup toasted chopped walnuts
• 2 stalks chopped celery
• ½ cup chopped dried cherries
• 1 chopped scallion (white and green parts)
• ½ cup chopped fresh flat-leaf parsley
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Equipment Needed

While this recipe is wonderfully straightforward, having a few key pieces of equipment will ensure smooth sailing:

• A large bowl (for soaking wheat berries)
• A large saucepan or Dutch oven (for cooking wheat berries)
• A colander (for draining wheat berries)
• A small bowl (for whisking the dressing)
• A serving bowl (for assembling and serving the salad)

Instructions

The beauty of this salad lies in its simplicity, but it does require a little foresight due to the soaking and cooking time for the wheat berries. Don’t let that deter you; the reward is well worth the planning!

1. Soak the Wheat Berries: The first and most crucial step is to properly prepare the wheat berries. Place the 1 ½ cups of wheat berries in a large bowl. Cover them generously with cool water, ensuring they are completely submerged by at least two inches, as they will expand. Let them soak overnight, or for at least 8 hours. This pre-soaking process is vital for softening the berries and significantly reducing their cooking time.
2. Cook the Wheat Berries: The next day, drain the soaked wheat berries and rinse them thoroughly under cool running water. Place the drained wheat berries into a large saucepan or Dutch oven. Add 8 cups of fresh water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan (partially, to allow steam to escape), and simmer gently for approximately 1 to 1 ½ hours. The goal is to cook them until they are tender but still retain a satisfying chew. You can test for doneness by tasting a few berries; they should be yielding but not mushy. The cooking should be done uncovered for the last portion of cooking to allow excess moisture to evaporate.
3. Cool the Wheat Berries: Once the wheat berries are tender, drain them thoroughly in a colander. It’s important to allow them to cool completely. For best results, spread them out on a baking sheet or in a shallow dish and refrigerate them until they are completely cooled. This step is essential for achieving the right texture in the final salad and preventing it from becoming watery.
4. Assemble the Salad: In a large serving bowl, combine the cooled wheat berries with the toasted chopped walnuts, chopped celery, chopped dried cherries, chopped scallion, and chopped fresh flat-leaf parsley.
5. Prepare the Dressing: In a small bowl, whisk together the 3 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice.
6. Dress the Salad: Pour the dressing over the wheat berry mixture. Stir gently to combine all the ingredients, ensuring the dressing is evenly distributed.
7. Season and Serve: Season the salad generously with salt and pepper to taste. Give it a final gentle toss.

Expert Tips & Tricks

• Toasting the Walnuts: While the recipe calls for toasted walnuts, taking a moment to toast them yourself truly elevates their flavor and crunch. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Keep a close eye on them, as they can burn quickly!
• Wheat Berry Varieties: While common hard red or white wheat berries work beautifully, don’t hesitate to experiment with other varieties like spelt berries or farro if you can find them. Each will offer a slightly different nuance in flavor and texture.
• Draining is Key: Ensure your cooked wheat berries are thoroughly drained. Excess water can make the salad soggy. If you find after draining they still feel a bit wet, gently pat them with a clean kitchen towel.
• Make-Ahead Magic: This salad is an absolute dream for make-ahead meals. The wheat berries can be cooked and cooled up to 2 days in advance. The salad can be assembled and dressed a few hours before serving, allowing the flavors to meld beautifully. It’s perfect for packed lunches, potlucks, or as a side dish for impromptu gatherings.

Serving & Storage Suggestions

This Wheat Berry Salad with Walnuts and Dried Cherries is incredibly versatile. It shines as a standalone light lunch or a substantial side dish.

• Serving: I love serving this salad chilled or at room temperature. It pairs wonderfully with grilled chicken or fish, hearty soups, or as part of a larger mezze-style spread. For an added pop of color and freshness, a few extra sprigs of parsley or a sprinkle of toasted sesame seeds make for a lovely garnish. If you’re feeling adventurous, a crumble of feta or goat cheese can add a delightful creamy tang.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop and deepen over time, making it even more delicious on the second day. There’s no need to reheat; simply give it a good stir before serving.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this flavorful salad:

Nutrient	Amount per Serving	% Daily Value
Calories	161.1 kcal	N/A
Total Fat	16.4 g	25 %
Saturated Fat	1.8 g	9 %
Cholesterol	0 mg	0 %
Sodium	20.7 mg	0 %
Total Carbohydrate	3.3 g	1 %
Dietary Fiber	1.4 g	5 %
Sugars	0.8 g	3 %
Protein	2.5 g	5 %

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is wonderfully balanced as is, feel free to infuse it with your own culinary creativity!

• Nutty Alternatives: Pecans or slivered almonds can be used in place of walnuts for a different nutty profile.
• Fruity Flair: Dried cranberries or dried apricots, chopped, can be substituted for dried cherries, offering a slightly different sweet-tart balance.
• Herbal Harmony: Feel free to add other fresh herbs like chives, mint, or even a touch of dill for a new dimension of flavor.
• Vegetable Boost: For added crunch and color, consider adding finely diced red onion, bell peppers, or even some blanched asparagus tips.
• Spice It Up: A pinch of red pepper flakes can add a gentle warmth to the dressing.

FAQs

Q: How long do I need to soak the wheat berries?
A: You should soak the wheat berries overnight, or for a minimum of 8 hours, to ensure they soften sufficiently for cooking.

Q: Can I cook wheat berries without soaking them?
A: While you can cook wheat berries without soaking, it will significantly increase the cooking time, often to 2-3 hours, and they may not achieve the same tender-chewy texture.

Q: How can I tell if the wheat berries are cooked properly?
A: The wheat berries are ready when they are tender to the bite but still have a pleasant chew. They should not be mushy or hard.

Q: Can I make this salad ahead of time?
A: Yes, this salad is an excellent make-ahead option. The flavors meld beautifully when the salad sits for a few hours or even overnight.

Q: Is this salad suitable for meal prepping?
A: Absolutely! This salad holds up very well for several days in the refrigerator, making it an ideal component of your weekly meal prep.

Final Thoughts

This Wheat Berry Salad with Walnuts and Dried Cherries is more than just a recipe; it’s a testament to the enduring appeal of simple, wholesome ingredients prepared with care. It’s a dish that speaks of nourishment, resilience, and the quiet joy of good food. I encourage you to embrace the process, from the overnight soak to the final satisfying toss. Share it with loved ones, pack it for your workday adventures, or simply savor it as a moment of personal culinary delight. I’d be thrilled to hear about your creations and any personal touches you add. Happy cooking!