Fruit And Wheat Berry Salad

This Fruit and Wheat Berry Salad combines tender, slightly chewy wheat berries with fresh raspberries, strawberries, and cherries. Tossed in a bright honey-lime mint dressing and sprinkled with roasted pistachios, it’s a colorful, refreshing salad that works beautifully for brunches, lunches, or as a light dinner side.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Dressing

2 teaspoons lime zest

¼ cup fresh lime juice

¼ cup honey

2 tablespoons chopped fresh mint leaves

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Salad

1 cup wheat berries

3 cups water

1 pint raspberries

1 cup strawberries, halved

1 cup cherries, pitted and halved

⅓ cup roasted shelled pistachios, lightly chopped

Fresh mint leaves, for garnish

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Directions

For dressing, in a small bowl whisk together lime zest and juice and honey until well combined. Stir in chopped mint; set aside.
For salad, preheat oven to 375°F. Place wheat berries in a fine-mesh sieve. Rinse under cold running water; drain well. Spread wheat berries in a large rimmed baking pan. Bake 8 minutes or until lightly toasted. Transfer to a large saucepan. Add 3 cups water. Bring to boiling; reduce heat. Cover and gently simmer 40 to 45 minutes or until tender and slightly chewy. If necessary, drain. Cool slightly. Transfer to a medium bowl. Drizzle with ¼ cup dressing; toss to combine.
Transfer wheat berries to a large serving platter. Place raspberries, strawberries and cherries in a large bowl. Drizzle with remaining dressing; toss to coat. Spoon fruit on wheat berries. Sprinkle with pistachios and lime zest. Garnish with mint leaves, if desired.