Wheat Berry Waldorf Salad

Kitchen Tested
  • Yield 4 servings

Little wheat berries pack a nutlike flavor and are pleasantly chewy.

Wheat berries are the mother grain from which pasta, bread and flour are derived. Most of us have never tasted their true flavor. Use a crunchy, firm, sweet-tart apple such as a Granny Smith or gala for this salad. Lemon juice and vinegar keep chopped apples from darkening, so you may make this salad the day before serving.


2 cups dried wheat berries
7 cups water, plus more for soaking
1 cup walnuts, chopped
2 apples, cored and chopped (Granny Smith or gala recommended)
1 cup black or golden raisins
1 cup chopped celery
1 cup finely chopped fresh parsley
1/4 cup apple cider vinegar
1/4 cup apple juice
2 teaspoons salt, plus more to taste
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice


  1. Soak wheat berries in water to cover overnight. Drain and set aside.
  2. In a saucepan, bring 7 cups water to a boil. Add wheat berries and cook at a rolling simmer 50 minutes or until they are totally cooked through (they will retain a firm, chewy texture). Drain and set aside to cool.
  3. Transfer wheat berries to a large mixing bowl and add the walnuts, apples, raisins, chopped celery, chopped parsley, apple cider vinegar, apple juice, 2 teaspoons salt, black pepper, ground nutmeg, ground cinnamon, olive oil and lemon juice. Toss to mix thoroughly. Add more salt if necessary and serve.  



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