Pear Walnut Wheat Berry Salad Recipes

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WHEAT BERRY SALAD



Wheat Berry Salad image

This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.-Nancy Lange, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups wheat berries
2 celery ribs, finely chopped
1/2 cup dried cherries, chopped
1/2 cup chopped walnuts, toasted
1/4 cup minced fresh parsley
1 green onion, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Mixed salad greens, optional

Steps:

  • Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.

Nutrition Facts : Calories 323 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.

CRANBERRY-PECAN WHEAT BERRY SALAD



Cranberry-Pecan Wheat Berry Salad image

I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h30m

Yield 8 servings.

Number Of Ingredients 15

1 cup uncooked wheat berries, rinsed
2 celery ribs, finely chopped
1 medium tart apple, diced
4 green onions, sliced
1 cup dried cranberries
1 cup chopped pecans
DRESSING:
3 tablespoons walnut oil
2 tablespoons cider vinegar
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

Nutrition Facts : Calories 298 calories, Fat 15g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 6g fiber), Protein 5g protein.

RASPBERRY PEAR SALAD WITH GLAZED WALNUTS



Raspberry Pear Salad with Glazed Walnuts image

The sweet and tart tastes of this spectacular salad both surprise and please the palate. A raspberry vinaigrette ties everything together. -Diana Neves, Lafayette, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

2 tablespoons honey
1/4 teaspoon sugar
1/2 cup walnut halves
2 packages (5 ounces each) spring mix salad greens
3 medium pears, peeled and sliced
1/2 cup fresh raspberries
2 ounces Cambozola cheese, cubed
VINAIGRETTE:
1/4 cup olive oil
3 tablespoons raspberry vinaigrette
1 shallot, minced
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool., In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 150 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 140mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BERRY WALNUT SALAD



Berry Walnut Salad image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 11

1/4 cup mayonnaise, regular or low fat
2 teaspoons Dijon mustard
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
Salt and freshly ground black pepper
1/2 cup walnuts, chopped
1 cup precooked wheat berries
2 stalks celery, finely diced
1 small red bell pepper, finely diced
1 McIntosh apple, cored and finely diced
Bibb or Boston lettuce leaves

Steps:

  • In the bottom of a mixing bowl blend the mayonnaise, mustard, lemon rind and juice; season to taste with salt and pepper. Blend in the walnuts, wheat berries, celery, bell pepper, apple and adjust the seasoning. Serve over lettuce.

PEAR WALNUT WHEAT BERRY SALAD



Pear Walnut Wheat Berry Salad image

This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand.

Provided by Tami Regan

Categories     Grain Salads

Time 1h30m

Yield 6

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 622.5 calories, Carbohydrate 82 g, Cholesterol 15 mg, Fat 30.2 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 194.3 mg, Sugar 27.7 g

PEAR WALNUT WHEAT BERRY SALAD



Pear Walnut Wheat Berry Salad image

This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand.

Provided by Tami Regan

Categories     Grain Salads

Time 1h30m

Yield 6

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 622.5 calories, Carbohydrate 82 g, Cholesterol 15 mg, Fat 30.2 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 194.3 mg, Sugar 27.7 g

PEAR WALNUT WHEAT BERRY SALAD



Pear Walnut Wheat Berry Salad image

This is a recipe I created using wheat berries which is a healthy alternative to rice. It's also easy to substitute different nuts or fruit depending on what you have on hand.

Provided by Tami Regan

Categories     Grain Salads

Time 1h30m

Yield 6

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 622.5 calories, Carbohydrate 82 g, Cholesterol 15 mg, Fat 30.2 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 194.3 mg, Sugar 27.7 g

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