• 10servings
  • 55minutes
  • 74calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, C, P
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 cup freshly squeezed orange juice (the juice of 1 orange)

  2. 1/3 cup dried cranberries (dried cherries are even better in my opinion)

  3. 10 chopped red grapes

  4. 3 cups cooked wheat berries

  5. 1 large fuji apple , unpeeled, diced

  6. 1/2 cup pecan halves , toasted and coarsely chopped

  7. 3 tablespoons raspberry vinegar (I used Recipe #379227)

  8. 2 -3 tablespoons extra virgin olive oil

  9. 1 teaspoon agave nectar

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.

  2. Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently.

  3. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.

  4. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat.

  5. Refrigerate for at least 30 minutes to allow the flavors to combine.

  6. Serve cold or at room temperature.


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