Vegan Wheatberry Salad with Dried Cranberries and Pecans
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Learn more →Ingredients
6 servings
- 1 ½ cups hard red wheatberries
- ½ tsp salt, plus more for the cooking water
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp dijon mustard
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
For the salad
- 2 stalks celery, thinly sliced
- 4 scallions, thinly sliced (white and green parts)
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped and toasted
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 2 oz crumbled feta cheese (optional)
Can be omittedfeta cheese
Instructions
- 1
Bring a large saucepan of generously salted water to a boil over high heat. Add the wheatberries, reduce the heat to maintain a steady simmer, and cook uncovered for 50–60 minutes, until the grains are tender and chewy with no hard, starchy center when you bite one. Drain through a fine-mesh strainer and spread on a sheet pan or transfer to a large mixing bowl to cool for about 10 minutes.
- 2
While the wheatberries cook, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Transfer immediately to a small plate to stop the cooking.
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