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+ servings
Wheat Berry Salad

Wheat Berry Salad

This is awesome as a stand-alone salad for a quick meal on the go, or the perfect companion to a protein for a heartier meal.

Course Salad
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Yield 6 servings
Calories 384 kcal
Author Krayl Funch


  • 1 1/2 cups wheat berries I prefer Bob’s Red Mill
  • 4 tablespoons olive oil divided
  • 1 cup finely diced red onion
  • 2 tablespoons lemon juice
  • 3/4 cup chopped walnuts
  • 2 stalks celery finely chopped
  • 1/2 cup tart dried cherries chopped
  • 2 scallions white and green parts, chopped
  • 1/2 cup finely chopped parsley leaves
  • salt and black pepper


  1. In a large pot place the wheat berries and water to cover plus 2 inches over the top of the wheat berries. Bring to a simmer and cook uncovered for 1 hour, or until tender. Drain and let cool.
  2. In a medium skillet heat 2 tablespoons of olive oil and sauté red onions until translucent. Remove from heat and add remain 2 tablespoons of olive oil and 2 tablespoons of lemon juice.
  3. Toast the walnuts in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
  4. In a large bowl, combine the wheat berries, red onions, walnuts, celery, dried cherries, scallions and parsley. Season to taste with salt and pepper. Allow salad to sit for 30 minutes to overnight to absorb the flavors and serve room temperature.