This sounded like just what I was looking for and with just a few minor changes (strictly to suit ourselves) it was big hit. I made up the dressing first (from the apple juice on)and dressed the wheatberries while they were still hot as I believe that they will absorb the flavors better that way. I wanted something a little less sweet a bit more "main dish" so I added 3 stalks of diced celery 1/2 of a large red onion diced and 1 large carrot grated. Also swapped dried cranberries for raisins pecans for walnuts and used a huge Mutsu apple (extra crisp not too sweet). Definitely a keeper!
I was ready to toss this receipe as a "salad" but instead used it as a breakfast meal andit was fantastic. I made it the night before spooned out what I wanted for breakfast in a bowl topped it with 1 Tablespoon of brown sugar and 1 teaspoon of butter heated it until warm and it was great. It makes a TON so I would suggest halving the recipe. Update as of 5/22/17 I made this again as a salad following the recipe exactly and really enjoyed it AS A SALAD. Great flavors. I cooked the wheatberries for the 80 minutes and they were perfect.
Delicious. Makes a lot; great to bring to a party.
Made it for a dinner party with fresh trout. Used craisins and yellow raisins. Was a very colorful and appetizing presentation. It wasn't what I expected yet very good. A nice combination of flavors. Make it far enough in advance so the flavors have sufficient time to meld.
Fantastic: beautiful tasty and nutritious. I was really satisfied with a wheat berry salad recipe by chef Ellie Krieger but this recipe is superior due to the dressing. However I do include a couple of elements from chef Krieger's recipe. I add 2 stalks of celery and 1 scallion both finely chopped. Also if you can't find pomegranate seeds consider substituting dried tart cherries such as Montmorency cherries. They're not the same but the salad really benefits from tartness so try to keep that element as part of the dish one way or another.
The only change that I made to this recipe was the way that I cooked the wheat berries. The only wheat berries that I could find were already parboiled so they only took 15 min to cook with no soaking. Make sure that you check the package for that. I am glad that I did or I would have had mush! I found that I only needed half of the wheat berries after I cooked them. The salad is great! The only thing that I would do next time is cut down a little on the nutmeg (only for personal tastes). The pomegranates really make the salad:) This recipe is great for quick healthy breakfasts and snacks. Thank you for the wonderful recipe.
This is so yummy and healthy! It reminds me of Charoses which I haven't had since I was a kid! I didn't have pomegranate seeds or apple juice so I substituted with pomegranate juice. It happens to be very tart so I added a bit of honey too. Also I only had one cup of wheat berries so I substituted with some quinoa. It was very hearty and delicious! Thank you for reminding me how much I love wheat berries!
Love this salad I make it at least everyother week keeps in the frigand is a great go to when I frist get home from work to have a small bowl
This was so delicious. It was also very pretty at my Christmas dinner table. I couldn't find wheat berries so I used quinoa instead.
I liked quite a few things about this salad. It was my first experience with wheatberries and I really like them. I like the apple and raisin and nuts. I am not crazy about the nutmeg and cinnamon. Those flavors overpowered the other flavors and ended up leaving an aftertaste that wasn't pleasant. I'm not sure what I would do to substitute for those. So I think I'll look for other recipes to utilize the wheatberry instead.
