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.


2 cups wheatberries
4 quarts water
1 cup diced celery
1 pound roughly chopped smoked turkey or rotisserie chicken
1 tart apple, such as Northern Spy or Granny Smith, peeled, cored and diced (about 1 cup)
4 green onions, thinly sliced
1 cup dried cranberries
1 cup chopped pecans
3 tablespoons walnut or corn oil
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh sage, or 1 teaspoon dried
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


  1. 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.
  2. Place wheat berries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature.

Recipe by Bruce Weinstein and Mark Scarbrough.



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