You are here: Home » Recipes » Wheat Berry Salad with Turkey and Cranberries Wheat Berry Salad with Turkey and Cranberries Kitchen Tested Yield 10 servings Toss some roasted turkey or rotisserie chicken into this fresh salad that's loaded with fiber. PrintEmail Ingredients 2 cups wheatberries4 quarts water1 cup diced celery1 pound roughly chopped smoked turkey or rotisserie chicken1 tart apple, such as Northern Spy or Granny Smith, peeled, cored and diced (about 1 cup)4 green onions, thinly sliced1 cup dried cranberries1 cup chopped pecans3 tablespoons walnut or corn oil2 tablespoons cider vinegar2 teaspoons Worcestershire sauce1 teaspoon Dijon mustard1 tablespoon chopped fresh sage, or 1 teaspoon dried2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried1 teaspoon salt1/2 teaspoon freshly ground black pepper Instructions Place wheat berries in a large pot; add water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool. Place wheat berries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature. Recipe by Bruce Weinstein and Mark Scarbrough.