Fruit, Nut, and Wheat Berry Salad

By Christie

Ingredients

• Dressing:
• 1 orange
• 2 cups cooked wheat berries
• 1/2 cup toasted pecans, coarsely chopped
• 1/3 cup dried cranberries
• 1 large apple, cored and diced
• 3 Tbsp vinegar
• 1 Tbsp honey
• 1/4 tsp black pepper
• 3 Tbsp vegetable oil
• 1/4 tsp salt
• Basic Cooked Wheat Berries:
• 2/3 cup wheat
• 4 cups water
• 1 tsp salt
• Place in 4-6 quart slow cooker. Turn on high and cook for 3-4 hours or until the wheat is chewy. You could cook it overnight on low. The wheat can be refrigerated for 3 days or up to 2 months in the f

Details

Adapted from 365daysofcrockpot.blogspot.com

Preparation

Step 1

Finely grate the zest from the orange into a large serving bowl. Juice the orange into a small separate bowl and toss in the cranberries. Let the mixture sit at room temperature for 20 minutes. Mix the wheat berries, diced apple, and pecan halves in with the orange zest. Drain the cranberries, reserving the juice, and toss them in to the wheat berry mixture. Mix the reserved orange juice, vinegar, oil, honey, salt and pepper. Pour over the salad and mix well. Cover and refrigerate for at least an hour to blend flavors.