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Pear Walnut Wheat Berry Salad

Rated as 5 out of 5 Stars
0

"This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand."
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Ingredients

1 h 30 m servings 622
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.
  3. Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.
  4. 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.
  5. 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.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the vinaigrette. The actual amount of vinaigrette consumed is only a portion of the recipe.

Nutrition Facts


Per Serving: 622 calories; 30.2 82 12.9 15 194 Full nutrition

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Reviews

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Awesome salad! Used olive oil instead of canola is a much better alternative

I made this according to recipe except with red wine vinegar and blackberry jam since that's what I had on hand. Everyone raved about this! Will definitely keep as a regular.

My wife is not a fan of the blue cheeses, so I used crumbled goat cheese with cranberries. Great!

This is really good but I have a wheat berry source and a lot of people don't. My husband loves it!

Very good. Used red wine vinegar and no jam.

Made this today, and made it with no changes. At first I was leery of adding the mustard to the vinaigrette, especially since that was fantastic on its own, but was very pleased at the depth of ...