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Pear Walnut Wheat Berry Salad

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Pear Walnut Wheat Berry Salad

Directions

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Ingredients :

  • 7 cups water
  • 2 cups wheat berries
  • ½ cup chopped walnuts
  • ½ cup canola oil
  • ½ cup raspberry wine vinegar
  • ½ cup raspberry preserves
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • 1 firm pear
  • cored and diced
  • ½ cup crumbled Gorgonzola cheese
  • ½ cup dried cranberries
  • 3 green onions
  • chopped
  • Methods :

  • Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.
  • Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.
  • Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.
  • Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.
  • Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture; toss to coat. Refrigerate for flavors to blend, about 30 minutes.
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