Vegan Recipe: Harvest Wheat Berry Salad

By Steve Petusevsky

Director of Culinary Innovation

Native Foods Cafe

Harvest Wheat Berry Salad




      *wheat berries (dry), 2 cup
      *Pepitas (Pumkin Seed Kernals), 1 cup
      Apples, 1 cup, quartered or chopped
      *Berkley & Jensen Dried Apricots, 0.50 cup
      *Aldi’s Dried Cranberries, 0.50 cup
      *Fresh Parsley, 1 cup
      *Canada Dry Ginger Ale, 4 oz
      *Apple Cider Vinegar, 3 tbsp
      *Salt – Iodized Sea Salt, 0.50 tsp
      Pepper, black, 0.5 tsp
      *Ground Cinnamon, 0.50 tsp
      *Ground Nutmeg, 0.5 tsp
      *Carapelli Extra Virgin Olive Oil, 2 tbsp
        **Lemon Juice, 2 tbsp


1. To prepare salad, put wheat berries into a large bowl, cover with at least 2 inches of water and set aside to soak at least 1 hour. Drain well.
2. Put 7 cups water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, until thoroughly cooked about 40 minutes. (Wheat berries retain a firm, chewy texture when cooked.) Drain and let cool.
3. Transfer wheat berries to a large bowl. Add pumpkin kernels, apples, apricots, cranberries and parsley.
4. To prepare dressing, combine all ingredients in a small bowl. Whisk well. Add to salad ingredients and mix well. Serves 8.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s