Fruit and Wheatberry Salad

By mollydahma

Ingredients

• or this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette - a winning combination. Serve over a bed of peppery arugula for lunch
• Servings: 6 servings, about 1 cup each
• Prep: 20 mins
• Total: 1 hr
• Rated : Not yet rated
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• Ingredients
• 1/3 cup freshly squeezed orange juice
• 1/3 cup dried cranberries
• 3 cups Cooked Wheat Berries, (recipe follows)
• 1 large Fuji apple, unpeeled, diced
• 1/2 cup pecan halves, toasted (see Tip) and coarsely chopped
• 3 tablespoons raspberry vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Details

Servings 6
Adapted from fitnessmagazine.com

Preparation

Step 1

1. Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
2. Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
3. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
Tips:
Tip: To toast pecan halves, spread nuts on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition Facts
Calories 321, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 9 g, Sodium 365 mg, Carbohydrate 42 g, Fiber 6 g, Protein 7 g, Potassium 99 mg. Daily Values: Vitamin C 15%. Exchanges: Starch 2, Fruit 1, Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet