cherry winter wheat berry salad

This Cherry Winter Wheat Berry Salad features both fresh and dried cherries, soft red Winter Wheat berries, crumbled blue cheese, toasted sliced ​​almonds, crunchy celery, sautéed onions and thyme, and diced leftover cooked chicken breast tossed with a power mix of salad greens and drizzled with a simple vinaigrette. A delicious, nutritious and healthy salad. This salad makes 4 to 6 servings.

I love a beautiful salad.

There are some rules when making salad. You want colorful, multidimensional textures, and flavors that complement each other. This salad has all of this and more. Cherries aren’t actually in season, but I happened to find them at my local grocery store. Standing there, I imagined a salad of bright leaves with pops of red contrasting with the whites and browns, fresh herbs, and, of course, a simple classic vinaigrette.

This salad requires a little preparation, but it’s worth it. Most of that can be done while the winter wheat is cooking.

To make this Cherry Winter Wheat Berry Salad, you’ll need:

Apple Cider Vinaigrette – A simple dressing of apple cider vinegar, maple syrup, and Dijon mustard. Cooked red winter wheat berries – nutritious whole grains with a nutty flavor and crunch, rich in protein, fiber and iron butter – add fat and flavor when sautéing onions. Yellow Onion – Adds a sweet, subtle onion flavor. Thyme (fresh) – imparts an earthy, slightly minty and lemony flavor. Celery – Gives this salad a great crunch and mild earthy flavor. Dried cherries – They have a chewy texture and a sweet and sour flavor. Toasted Sliced ​​Almonds – Adds crunch and toasted nutty flavor. Parsley (fresh) – Gives this salad a deep green color and a subtle grassy flavor. Blue Cheese – I use Dansk (from Denmark) blue cheese, cut into wedges and crumbled myself. Fresh Cherries – I used dark sweet cherries in this recipe. Leftover cooked chicken breast – roasted, slow-cooked, or rotisserie. Power Green Mix – or your favorite salad blend.

Make the vinaigrette:

In a small jar, measure and add 1/4 cup apple cider vinegar and 1/4 teaspoon kosher salt. Whisk this until the salt is dissolved. I learned this little trick and now make all my homemade salad dressings this way. Next, add 1 teaspoon maple syrup, 1 small garlic clove grated on a microplane, 1/4 teaspoon Dijon mustard, freshly ground black pepper, and 1/4 cup light olive oil.

Whisk all ingredients until combined and set aside.

Make red winter wheat berries:

I made red berries of winter wheat using a rice cooker. It’s so easy! I added 1 cup of winter wheat berries and 2-1/2 cups of water to the rice cooker and pressed the brown rice button, but I forgot. Once baked, I transferred it to a platter and let it cool. If you don’t have a rice cooker, there are usually instructions on how to use a stove on the package.

While the winter wheat is cooking, prepare all the other ingredients.

Prepare the sautéed onions and toasted almonds.

Toast 1/3 cup sliced ​​almonds in a dry skillet over medium-low until golden brown. Stir frequently to avoid burning. Then transfer to a clean plate

After toasting the almonds, add 1 tablespoon of butter to the same skillet, add 1 medium-diced yellow onion, and a pinch of kosher salt. Cook, stirring occasionally, until onions are soft and golden around the edges. Add 1 teaspoon chopped fresh thyme leaves and cook for another minute. Remove from heat and let cool.

Put the cherry in the pit:

Next, pit and halve 1 heaping cup of fresh sweet cherries. I finally bought a Cherry Pitter this year. Much easier than using wooden skewers or straws as before. So. value. that. I will link the printable recipe I have.

Make the salad:

Finally! Let’s make a salad. In a large mixing bowl, add 1-1/2 to 2 cups of cooked (and cooled) winter wheat berries. Some amount may remain after measurement. Find out how to use them in different recipes. Next, add the sautéed onions and thyme, 1/2 cup thinly sliced ​​celery, toasted sliced ​​almonds, 1/3 cup dried cherries, 2 ounces crumbled blue cheese, and 2 tablespoons chopped fresh parsley.

Throw everything quickly.

Next, add 1 (5 oz.) package of Power Greens. This blend includes baby kale, spinach, mizuna, and chard.

Next, add about 1-1/2 to 2 cups of chopped chicken breast.

Stir to combine before turning out onto a platter or serving bowl. Finally, top with the pitted and halved cherries.

Personally, I think a cherry cut in half looks like a heart!

Pour desired amount of apple cider vinaigrette over the top.

And serve!

A perfect balance of sweet and sour, toasted nuttiness and funk (thank you, blue cheese). Fresh and simple. And the texture of this salad is amazing.

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enjoy! If you try this Cherry Winter Wheat Berry Salad recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on February 10, 2021 and has been updated with clear and concise instructions, new photos, and helpful information.